Preparation time: 15 minutes
Cooking time: 25 minutes
3-4kg pork collar butt Recommendation: Pork by Plantagenet Pork
Any good quality pork rub from your local BBQ store (or experiment making your own using brown sugar, chilli, paprika, garlic powder, onion powder, pepper salt and dry mustard powder)
1 cup apple juice
1 cup apple cider vinegar
1 ½ cups BBQ sauce
¼ red cabbage, shredded
¼ white cabbage, shredded
½ cup white vinegar (enough to cover the cabbage)
¼ cup salt salt
10 brioche buns
Sliced pickles, for serving
- Set your smoker or BBQ to between 130 and 150 degrees Celsius. 135 degrees Celsius is ideal. Rub the pork collar butt with the desired rub and place it onto the smoker/grill.
- Every hour, spritz the pork butt with a mixture of 50/50 apple juice and apple cider vinegar until a bark has formed on the outside. You won’t need to use all of this apple/vinegar mix so save the rest for later. Just a spritz every now and then is fine to keep the pork moist. After 3-4 hours a bark should have developed. Check the internal temperature, at this point it should be about 70 degrees.
- Whilst the pork is on, make the cabbage. Shred the cabbage and place into a sealed container with the vinegar and salt. Shake every now and then to make sure the vinegar and salt are covering the cabbage. When ready for service, drain the cabbage and reserve for serving.
- Remove the pork, place into a BBQ tray (or double layer of aluminium foil), drizzle another 2 tablespoon of vinegar over the top and cover. Keep it on the BBQ for approximately another 3-4 hours or until the internal temperature has reached approximately 95 degrees Celsius.
- Remove, rest and shred. Add in BBQ sauce to flavour whilst shredding. Cover until ready for service.
- Heat the brioche buns through (or lightly toast), top with pulled pork, add some pickles in (optional) and then top with pickled cabbage and some extra BBQ sauce if you desire.