- 1 pork picnic (shoulder)
- 1/4 cup brown sugar
- 4 tablespoons smoked paprika
- 4 tablespoons salt
- 4 tablespoons garlic powder
- 2 tablespoon ground coriander
- 1 tablespoon onion powder
- 1 tablespoon of ground fennil seeds
- 1 tablespoon of ground cumin
- 2 teaspoons cayenne pepper
- 1/4 apple cider vinegar (optional)
- Mix all ingredients (except pork) to create the dry marinade, then coat the pork. Allow to marinate from 0 to 12 hours.
- Preheat the BBQ between 225 and 250 °f and put the pork shoulder.
- Allow to cook until the internal temperature reaches 190 °f, it may take up to 6-7 hours depending on the size of the meat piece. Do not open the BBQ unnecessarily and keep the temperature as close as possible to 225 °f. (Hint: when the pig reaches an internal temperature of 160-170 °f, the temperature seems to stagnate, not to worry and wait, that’s normal.)
- When the pig has an internal temperature of 190 °f, remove from the BBQ and coat with aluminum foil. Let stand for 30 minutes.
- 500 g bread flour
- 200 g warm water
- 25 g Instant Yeast
- 4 egg yolks
- 8 g salt
- 30 g sugar
- 50 g softened butter
- 50 g avocado oil (or other vegetable oil)
- Mix all the ingredients to form a paste. Knead for 10 minutes.
- Form a ball with the dough and put it in a bowl covered by a damp cloth. Let rise 1 hour.
- Divide the dough into 10 equal parts and give them the shape of a ball with the hands. Place the well-spaced breads on a baking sheet.
- Cover with a slightly damp cloth and let rise for another 1h.
- Preheat oven to 350 °f and bake bread for 12 to 14 minutes.
- 1/2 cup Apple juice
- 1/2 cup apple cider vinegar
- 1/4 half
- 1 tsp cayenne pepper
- Thin sliced red cabbage
- Mix all the ingredients. The sauce is better after 1 night in the refrigerator.
- Serve the pulled pork on the House breads with the garnishes and sauce