Summary

Ingredients

• 3 kg pork shoulder, with bone
• 12 large buns

For the seasoning:

• 175 ml apple juice
• 3 tablespoon sea salt, coarse
• 3 tablespoon sugar, brown
• 2 tablespoon Worcestershire sauce

For the rub:

• 2 tablespoon chili powder
• 3 tablespoon sea salt, coarse
• 2 tablespoon garlic granules
• 3 teaspoons pepper, freshly ground
• 2 teaspoons mustard powder
• 4 tablespoon sugar, brown
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink

For the sauce:

• 350 ml ketchup
• 150 ml apple juice
• 150 ml apple cider vinegar
• 4 tablespoon sugar
• 3 tablespoon Worcestershire sauce
• 1 teaspoon chili sauce
• 1 teaspoon sea salt
• 1 teaspoon mustard powder
• 1 teaspoon pepper, freshly ground
• 3 tablespoon tomato paste

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Instructions

1. Mix the seasoning sauce in a narrow container until the sugar and salt are dissolved. Cut the skin from the pork shoulder so that there is a 1 cm thick rim of fat. Put the pork shoulder in a saucepan and inoculate with seasoning sauce (I prick the meat every 2 cm with the injection syringe). Let the pork shoulder rest in the refrigerator for 12 hours.
2. Mix the dry rub together and rub it all over the pork shoulder. I prefer to use 1 tablespoon to rub in and press in the dry rub.
3. Wrap the pork shoulder in cling film and let it rest in the refrigerator for 24 hours. To do this, put the pork shoulder with the cling film back into the pot, as there is still liquid running out of the pork shoulder.
4. Put the pork shoulder out of the refrigerator after 24 hours so that it comes to room temperature and prepare the grill for indirect low heat, the temperature should be between 110 ° C and 120 ° C throughout the grilling time.
5. Place the pork shoulder on the grill with the fat edge facing down, place 3 fist-sized pieces of beech wood in the embers and every hour 2 more pieces. After approx. 5 hours the pork shoulder should be 70 ° C at the thickest point, if not, continue grilling at the same temperature until 70 ° C is reached. Then wrap the pork shoulder with tear-resistant aluminum foil so that no liquid can leak out.
6. Mix all ingredients for the sauce in a saucepan, bring to the boil and simmer for 5 minutes.
7. After another 3 hours in the aluminum foil, the pork shoulder should be 90 ° C at the thickest point, if not, continue to grill at the same temperature until 90 ° C is reached. When it has reached 90 ° C, remove the pork shoulder from the grill and ideally put it back in the pan. Let rest for half an hour. In this way, the meat juice can be distributed all over the pork shoulder again.
8. Now remove the aluminum foil and start cutting. I cut the pork shoulder with a fork and my fingers. Bones and fat are sorted out and the plowed pork shoulder is placed in a bowl.
9. Pour the sauce over the pulled pork and mix. Toast the burger buns, add pulled pork and enjoy. Krautsalt goes well with pulled pork, whether directly on the burger or as a side dish.