Instructions
- This recipe is ideal for Weber Qs and Weber Family Qs. Set up your barbecue for indirect cooking with a convection tray and trivet (please refer to your handbook for further instructions).
- Mix all of the rub ingredients together in a bowl. Coat and rub both sides of the pork with the spices. Cover and refrigerate the pork for 30 minutes.
- Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.
- Preheat the barbecue on the lowest setting. If using a Weber Q, turn the control burner on low. If using a Family Q, turn the large burner off and the small burner on low.
- Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.
- After 3 hours, place the pork in a large drip pan, pour the apple cider vinegar on top, and cover tightly with aluminium foil. Cook for a further 1½ hours.
- Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.
- After 30 minutes of the resting period, prepare the barbecue sauce.
- Place the butter in a saucepan and cook over low heat on the stove top. Once the butter is melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked, add all the remaining sauce ingredients. Cook for a further 10 minutes over high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.
- Using two forks, break the meat into small- and medium-sized pieces. The meat should be falling apart tender, and break into a string-like consistency easily.
- Mix 100ml of the barbecue sauce through the pulled pork.
Rub
Barbecue Sauce (makes 300ml)
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