Summer days are meant for the outdoors.
Next to the pool , Beer in hand, with your mates. That’s the vibe of summer.
So we cranked up the Weber added a leg of pork from The Flying Pig and smoked this beaut piece of meat indirect cooking method.
Spritzed on the hour, wrapped it on the 5th, and monitored the temp with my faithful Meater to an internal temp of 95.
Rested for 30, Pulled it and made the juiciest, messiest Pulled Pork Burger.
Meat cut
Healthy sized Pork Leg from The Flying Pig
Braai method
Weber Kettle Braai – Indirect method, Smoke using cherry wood chips. Make use of a meat thermometer to ensure that optimal temp of 95 degrees is reached.
Ingredients & Method:
- Healthy sized Pork Leg from The Flying Pig
- Removed all skin and keep skin one side
- Inject Pork with a blend of Apple Juice, White balsamic Vinegar, Sugar and salt,
- Apply mustard as a bonding agent and cover the Pork with a liberal amount of Pork dry Rub. Don’t be shy here.
- Place Pork on the indirect heat side of the weber. Place a tinfoil dish with water or apple juice below the grid.
- Leave for 3 hours and on each hour spritz the Pork with Apple juice and add some some water soaked cherry wood chips.
- On the 5th hour remove the Pork, wrap in a double layer of heavy duty tinfoil and place back in the Weber for a further 2 hours.
- Remove from Weber, rest for 45minutes before removing tinfoil.
The Pork will literally fall apart now. Pull it and make your pulled Pork Burger
Key ingredients for a messy Pulled Pork Burger:
- Home made Pickled Red Onions
- Sliced Gherkins
- Coleslaw
- BBQ Sauce
Ranger Tip
Dry brine the Pork Belly for 24hours – See Ranger Tips for dry brining methods
Ranger Tip
Remember that Pork Leg skin you removed. Salt it both sides, place in the oven at 180degress 10 minutes a side. Bake. Remove and add to your Pulled Pork Burger for that crunch sensation.
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