Dodo Pub Co.

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RECIPE | HOUSE RUB & PULLED PORK

SHELFLIFE: 4 DAYS AT 4°C

FREEZER: CANNOT BE FROZEN
PREP TIME:

INGREDIENT X1 BATCH X2 BATCH -

HOUSE RUB
FENNEL SEEDS 50 G
CUMIN SEEDS 20 G
CORIANDER SEEDS 20 G
BLACK PEPPER CRACKED 20 G
DARK BROWN SUGAR 250 G
WHITE SUGAR 250 G
GARLIC POWDER 50 G
TABLE SALT 500 G
SMOKED PAPRKIA 75 G
DRIED OREGANO 15 G
CAYENNE PEPPER 20 G

5KG HALVES OF PORK SHOULDER -

FROM KELMSCOTT-

METHOD:

1. PUT FENNEL SEEDS, CUMIN SEEDS AND CORIANDER IN BLENDER AND BLITZ
UNTIL POWDER.
2. IN A LARGE TUB, MIX ALL HOUSE RUB INGRIDIENTS TOGETHER WELL UNTIL
ALL INCORPORATED
3. RUB THE PORK SHOULDER VERY HEAVILY WITH THE RUB
4. PLACE PORK SHOULDER ONTO WIRE RACK IN GASTRO TRAY AND WRAP IN
FOIL.
5. COOK AT 110C FOR 10-12 HOURS OR UNTIL THE MEAT IS LITERALLY FALLING
OFF THE BONE
6. KEEP THE COOKING JUICES, COOL THEM DOWN THEN SKIM AND DISCARD
FAT.
7. WHILE THE MEAT IS STILL WARM, CAREFULLY PULL THE MEAT OFF THE BONE,
BE CAREFUL NOT TO LEAVE ANY SPLINTERS.
8. LEAVE THE MEAT TO COOL THEN STORE IN FRIDGE.

TO RE-HEAT, PUT PULLED PORK IN A SMALL PAN WITH A LITTLE STOCK AND BBQ
SAUCE. ADD WATER IF TO DRY.