Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!

Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!
Print Recipe
CourseMain Course
CuisineCuban
KeywordLechon Asado
Prep Time30 minutes
Cook Time8 hours
Servings6
Calories500kcal

Ingredients

Instructions

  • Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies!
  • Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  • Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  • Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  • Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  • Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Notes

Why This Recipe Rocks Off the Grid:
Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.
Beyond the Recipe:
Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!
So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you.

Nutrition

Calories: 500kcal

Ingredients:

  • 5-6 lb bone-in pork shoulder (skin on preferred)
  • 4 tbsp olive oil
  • 4 tbsp adobo seasoning (or DIY blend with garlic powder, onion powder, oregano, cumin, smoked paprika, salt, pepper)
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1 tbsp chopped garlic
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme

Equipment:

  • Presto Nomad Slow Cooker
  • Jackery Explorer 1500 power station
  • Blackstone E-Series 22 Griddle (or similar griddle)
  • Meat thermometer
  • Aluminum foil (optional)

Instructions:

  1. Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies! Opens in a new windowwww.amazon.comPork shoulder rubbed with adobo seasoning
  2. Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  3. Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  4. Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  5. Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  6. Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Why This Recipe Rocks Off the Grid:

  • Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
  • Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
  • Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.

Beyond the Recipe:

  • Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
  • Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!

So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you. Remember, the only grid you need is the one holding your perfectly crisped pork!

Cuban Lechon Asado: Roast Pork Perfection

Lechon Asado

This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a celebratory and comforting dish. Add Cuban bread, ham, cheese, and pickles, and you have the making of the Cuban masterpiece Cubano Sandwich.

Lechon Asado

Cuban Lechon Asado: Roast Pork Perfection

This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a dish that’s both celebratory and comforting.
Print Recipe
CourseMain Course
CuisineCuban
KeywordLechon Asado
Prep Time8 hours
Cook Time6 hours
Total Time14 hours
Servings4
Calories500kcal

Equipment

Ingredients

Mojo Marinade:

Lechon Asado:

  • 5-6 pound bone-in pork shoulder roast
  • 1 tablespoon olive oil

Instructions

  • Marinate the Pork: Whip up the mojo marinade by combining all the ingredients in a bowl. Submerge your pork shoulder in its citrusy embrace, cover, and chill for at least 8 hours, or overnight for maximum flavor.
  • Roast to Perfection: Preheat your oven to 300°F (150°C). Pat your marinated pork dry and give the skin a gentle oil massage. Place it, fat side up, on a wire rack perched over a roasting pan. Also can cook in a Dutch Oven on wire rack.
  • Slow Cook for Tenderness: Let the pork roast for 5-6 hours, basting occasionally with the marinade, until it reaches an internal temperature of 190°F (88°C) and falls apart with a fork.
  • Crisp Up the Crackling: Crank up the oven to 450°F (230°C) for the final 30 minutes. This heat blast delivers the coveted crispy pork skin.
  • Rest and Savor: Let the roasted pork rest for 20 minutes before carving. Slice and serve with your favorite Cuban sides, like black beans and rice, yuca fries, or pickled veggies, for a complete feast.

Notes

Bone-in pork shoulder is your key to flavorful and tender meat.
Give the pork space in the roasting pan for even cooking.
Basting isn’t mandatory, but it adds extra moisture and richness.
Leftovers? Shred them for sandwiches, tacos, or stews – the possibilities are endless!
Lechon asado is a dish to celebrate, a testament to slow-cooked perfection and vibrant Cuban flavors.
So gather your loved ones, fire up the oven, and prepare to be enticed by this culinary masterpiece!
Bonus Tip: On the barbecue infuse your roast with an extra layer of smokiness by placing a small pan of wood chips in the barbecue during the roasting process.

Nutrition

Calories: 500kcal

Green Chile Pork Shoulder Stew

new mexican green chile stew

This hearty and flavorful stew will warm you up on a cold day. The tender pork, flavorful broth, and just the right amount of spice make it a crowd-pleaser. So grab your ingredients and get cooking!

new mexican green chile stew

New Mexican Green Chile Pork Shoulder Stew: A Fiesta in Your Bowl

This hearty stew is a New Mexican classic, perfect for warming you up from the inside out. Tender chunks of pork shoulder simmer in a savory broth bursting with the vibrant flavor of roasted green chiles. It’s a symphony of comfort food, guaranteed to satisfy your taste buds and leave you wanting more.
Print Recipe
CourseSoup
CuisineNew Mexican
Keywordgreen chile, new mexican, pork shoulder
Prep Time30 minutes
Cook Time4 hours
Servings4
Calories500kcal

Equipment

Ingredients

Instructions

  • Heat olive oil in a large Dutch oven or pot over medium heat. Sear the pork cubes on all sides until golden brown, about 5-7 minutes.
  • Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
  • Sprinkle the cumin, chili powder, smoked paprika, and oregano over the pork and vegetables. Stir to coat and cook for 1 minute, allowing the spices to bloom.
  • Pour in the chopped green chiles, diced tomatoes, and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the pork is nearly tender.
  • Add the diced potatoes and frozen corn. Cover the pot and simmer for an additional 20-25 minutes, or until the potatoes are tender and the stew has thickened slightly.
  • Season with salt and pepper to your liking.
  • Serve piping hot, spooning generous portions into bowls. Garnish with chopped fresh cilantro for an extra pop of flavor, if desired.

Notes

For a spicier kick, add a few dashes of your favorite hot sauce or a chopped jalapeno pepper to the pot.
Want to embrace the bone-in experience? Substitute the boneless pork shoulder with bone-in pieces. Just remember to increase the cooking time by 45 minutes or until the meat easily falls off the bone.
This versatile stew pairs beautifully with crusty bread, fluffy rice, or your favorite side dishes.
So there you have it, a taste of New Mexico in your own kitchen! This green chile pork shoulder stew is sure to become a new family favorite. With its simple yet flavorful ingredients and comforting warmth, it’s a dish that invites you to gather around the table and savor every delicious bite.

Nutrition

Calories: 500kcal

Umami Barbecue – Pulled Pork

Indulge in a culinary masterpiece with this recipe for Umami Barbecue Pulled Pork, where succulent pork is infused with an irresistible symphony of savory flavors. This dish is a true testament to the power of umami, the fifth basic taste that enhances and deepens the overall flavor profile.

The Allure of Umami

Umami, often described as savory or meaty, is triggered by glutamate, an amino acid found in various foods like meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Umami’s Role in Barbecue Sauce

Umami acts as a flavor enhancer, amplifying the impact of other ingredients. In the context of barbecue sauce, umami harmonizes with sweetness and acidity, creating a complex and well-rounded flavor profile that elevates the overall dining experience.

Umami Barbecue – Pulled Pork

Umami Barbecue Pulled Pork is the first in a series of Umami Barbecue recipes on our site. The secret to this recipe is the sauce. If you try this recipe you will have a hard time going back to regular pulled pork.
Print Recipe
CourseMain Course
CuisineAmerican, Japanese
Keywordfish sauce, imami barbecue, imami bbq, oulled pork, umami, umami pulled pork
Prep Time30 minutes
Cook Time4 hours
Servings8
Calories222kcal
Cost20

Ingredients

Instructions

  • While we work on the Umami Sauce we can preheat the Camp Chef Woodwind Grill with Sidekick. We set the temperature to 300F.
  • Then set the smoke level to 7. So you know 10 is the highest you can set it to maximize smoke.
  • We keep the rub very simple. We use an SPG or Salt, Pepper and garlic rub. Our favorite one is Montreal Steak Seasoning that is SPG but with a little red pepper, onion, and paprika thrown in. We will use about 1 cup of rub.
  • Using a foil pan so we can have an easy clean up add the rub to every inch of the pork shoulder.
  • As I apply the rub I make sure that all sides are covered. The rub not only adds flavor but the salt draws out protein-rich juice that dries on the surface during cooking, creating a crisp,
    deeply seasoned crust.
  • Now before I take the butt out to the smoker I need to find where the blade bone is.
    I need to make sure that I put the temperature probe on the other side so the probe will not make contact with the bone. Now it is off to the smoker.
  • Here the woodwind grill and as you can see it has the sidekick option. That side burner is going to allow us to prepare everything on this grill. No need to do any cooking in the kitchen. Here I place the roast fat cap down and then insert the temperature probe opposite of the blade bone. So while the pork shoulder is cooking it is time to prepare the umami sauce.
  • Here are the five ingredients. Each one is loaded with Glutamates and should take our pork shoulder over the top.
  • We start with ¼ cup of Worcestershire sauce. This sauce is made with fermented anchovies and is full of glutamates or Umami.
  • Now we add ½ a cup of balsamic vinegar.
  • Then we add a ¼ cup of tamari sauce.
  • Now a ¼ cup of fish sauce. Don’t worry it is not fishy.
  • Finally a can of diced tomatoes. 20 to 28 oz can.
  • Now mix it all up. Now we have to wait until the pork reaches 160F so we can add this sauce.
  • It took 3 hours and 10 minutes to bring this roast up to 161 from a very cold 44 degrees.
    Now we move the roast to a foil pan and then add our special umami sauce.
  • With the sauce added we need to seal the foil with heavy-duty foil and we need the pan to be airtight. At this time we are actually brazing the roast in the umami sauce. We now come to the final part where we add even more umami but we are also going to add texture that will complement the pork.
  • One large sweet onion and shitake mushrooms. We want the onion to be diced but rather large pieces so that they can hold up to the pork. You could use any large onion but I like the sweet ones for we are adding no sugar to this pulled pork.
  • These onion pieces might look large but they will cook down and will be about half this size when done. So why onions? When slow cooked they give off a lot of free glutamates making just about everything they touch taste better.
  • Now my favorite ingredient for this pulled pork. Shitake mushrooms are king in the world of umami. I bought these frozen and already sliced. All I had to do was put them in the bowl with the onions. Before we can go cook these mushrooms and onions we need to salt them.
    By salting the mushrooms before cooking will help draw out moisture allowing them to cook firm and not become rubbery.
  • Here is the cooking set up. Using a 12 inch Camp Chef cast iron skillet and set the burner to medium. I monitor the skillet temperature for I want to cook the mushrooms and onions slow enough so they will not burn or have the butter burn. When outside and it is windy and cold it is hard to know how hot the skillet is. I add the butter when the skillet hits 180F. We want to cook the onions and mushrooms but we do not want to overcook or burn them.
  • Time to put the onions and mushrooms on the grill box. One thing I really liked about the grill box is I can lower the cover over the skillet and get the food out of wind. Actually, felt I could cook about anything on this grill box. At 30,000 BTUs you could easily sear steaks but you could saute onions and mushrooms without overcooking them..
  • Well back to the cook. We now take our cooked onions and mushrooms and add them directly to the pork shoulder. Also, I highly recommend some BBQ gloves like these BBQ Dragon extreme temperature gloves. Best extreme temperature gloves I have ever used.
    After transferring the onions and mushrooms leave the foil pan uncovered and then wait till the internal temp hits 195F.
  • Now it is time to pull and let the roast rest for about 15 minutes. Now get another clean foil pan and then transfer the pork should to the new pan. I use a spatula but you can use a slotted spoon and transfer all the onions and mushroom over to the new pan.
  • Now let the shredding begin. I start with the bear claws and brak it into 4 or 5 large pieces. Then I remove the blade bone. Should come out clean with no meat sticking to it. I then use 2 forks and then I put the gloves on and shed it by hand. After shredding I then mix it all together so that the onions and mushrooms are all intertwine with the pork
  • First, you notice how moist it is. Second, you see the bark and the great smoke ring.
    But the most important is how does it taste. I took a small piece with some bark on it and gave it a try. Om my god. The best I have even made and the best I have ever eaten.
    In review, Umami Barbecue is for real and will take your barbecue to the next level.

Video

Nutrition

Serving: 84g | Calories: 222kcal | Carbohydrates: 1g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Sodium: 670mg

Sous Vide Asian Pulled Pork

asian pulled pork
asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Ingredients

Marinade

Mayo for Sandwich

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it’s superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce
pulled pork with white sauce

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, daniel boone, gmg, gmg daniel boone, pulled pork, white sauce
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings7
Calories690kcal
AuthorWiley

Instructions

  • Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce. We will start with my favorite rub and that is SPG. 1/2 cup of Kosher or Sea Salt.
    salt
  • 1/2 cup of Coarse Black Pepper.
    black pepper
  • 1/2 cup of Granulated Garlic.
    garlic
  • Mix Well.
    mix well
  • Apply Rub. When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender. If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.
    apply rub
  • This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.
    spray oil
  • Pre-heat grill to 275F.
    pre heat 275F
  • Place pork butt in the middle of the grate and insert meat temperature probes.
    butt in grill
  • When pork butt is at 160F internal temperature it is time to foil the roast.
    160F
  • Add 1/2 cup of Apple Juice to the pan.
    apple juice
  • Seal foil around pan.
  • Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.
  • Shred pork until pork is the right size for sandwiches.
  • here is the chart showing each part of the cook.
  • Add 1/2 cup of Big Bob Gipson White BBW Sauce.
  • Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.
  • Bon Appetite.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White Sauce on the Recteq Trailblazer Grill

pulled pork
pulled pork

Pulled Pork with White Sauce on the Recteq Trailblazer Grill

Pulled Pork with White Sauce. This recipe review is my first on the Recteq Trailblazer grill. It is pulled pork with a simple homemade rub but also using Bib Bob Gibson White Sauce. Total cook time is just under 6 hours. We also incorporated the FireBoard Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, fireboard, pulled pork, white sauce
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings7
Calories706kcal
AuthorWiley

Instructions

  • To do this cook we started with a 7-pound pork shoulder with blade bone.
    pork shoulder
  • First, we need a simple rub.
    the rub
  • 4 tablespoons of kosher or sea salt.
    salt
  • 4 tablespoons of black pepper.
    black pepper
  • 4 Tablesppon of Minced Onion.
    onion
  • 4 Tablespoons of Garlic Powder.
    garlic powder
  • Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
    mix well
  • Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
    apply rub
  • Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
    spray oil
  • Preheat Trailblazer to 275F and then add pork shoulder to grill.
    preheat
  • Insert meat probes for both the grill and the FireBoard thermometer.
    meat probes
  • The Recteq App allows you to have full control over the grill as long as you have access to the internet.As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
    rec tec app
  • Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook.As you can see here is when the shoulder hit 160F and had to be foiled.
    160F
  • Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
  • Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
    remove bone
  • Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
    bear claws
  • As you can see the very dark part is the bark and the darker red sections are the smoke ring.
    finished pork
  • To finish this pulled pork I am going to use Big Bob Gibson’s white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
    white sauce
  • Highly recommend the Recteq Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.
    firebpard thermpmeter

Video

Nutrition

Calories: 706kcal

Pulled Pork on the Recteq Bullseye Grill – FireBoard Thermometer – Keto – HFLC

Pulled Pork on the Recteq Bullseye Grill – FireBoard Thermometer – Keto – HFLC

This is my first low and slow cook using a Recteq Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbullseye grill, pork shoulder, pulled pork
Prep Time30 minutes
Cook Time6 hours 30 minutes
Total Time7 hours
Servings8
Calories690kcal
AuthorWiley

Instructions

Real Time Chart of Cook

  • This is my first low and slow cook using a Recteq Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.

Setup Grill

  • First thing, we put a foil pan underneath where the pork shoulder is going to sit on the grate. The Bullseye does not have a drip pan and no one wants to clean the grease out of the bottom of the grill. We then put the ambient temperature probe right in from of the pork shoulder as close to the middle of the grill as possible.

Applying the Rub

  • Now we need to season the pork shoulder. For this cook, I am using only Adobo seasoning with Pepper as my rub. Adobo seasoning is my goto when making carnitas and wanted to give this pulled pork a Mexican flavor. Make sure you season all sides and I go around the roast two time. Adobo has plenty of salt and will still give you a nice bark without having to add any sugar. Actually, this recipe is great if you on a Keto diet.

Putting Pork Shoulder on Grate

  • Now make sure you have preheated the bullseye grill to at least 250F. One really cool feature of the fireboard thermometer is the moment you plug in a probe it will start data logging. Now center the pork shoulder over the foil pan and make sure the meat probe is in the middle of the roast but not touching the bone. Close the lid and set the pellet speed to third position from off or if you are x military set it at 10:00 a clock.

Cooking until 160F then Foil

  • Now three more hours and the pork shoulder is at 160F and will be foiled so it will not dry out. To be on the safe side I use a foil pan with foil wrap to make sure the pork shoulder is fully wrapped but if I get a tear I can keep the juices out of the bottom of the bullseye.
  • Leave the meat probe in and make sure the foil is not touching the probe. Now put the pork shoulder back on the grill and close the lid.

Carolina Mustard Sauce

  • Mix all ingredients well and then let the sauce sit for about 20 minutes.

Shred and Add Sauce

  • Shred with Bear Claws and then switch to two forks. Add Carolina Mustard Sauce to pork and then use forks to evenly spread the sauce over every inch of the pork. Now serve the pulled pork with your favorite coleslaw.

FireBoard Results

  • Here are the final results of the cook using the FireBoard Smart Thermometer. First Low and Slow cook on Bullseye Grill using FireBoard Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.
    fireboard final results

Video

Nutrition

Calories: 690kcal

Sous Vide BBQ Pulled Pork – Keto – LCHF

sous bide bbq pulled pork
sous bide bbq pulled pork

Sous Vide BBQ Pulled Pork – Keto – LCHF

This recipe incorporates sous vide cooking with BBQ smoking. The rub is very easy to do and simplifies the preparation process. I promise you this will be the most tender and moist pulled pork you can ever make.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordsous vide, sous vide bbq, sous vide pulled pork
Prep Time1 hour
Cook Time22 hours 59 minutes
Total Time23 hours 59 minutes
Servings8
Calories690kcal
AuthorWiley

Ingredients

Cooking Tools

    Ingredients

    Instructions

    • Pulled pork comes from the pork shoulder or Boston butt. This part of the pig has both fat and a lot of connective tissue.
      pig diagram

    The Rub

    • First step, we will start with the rub. This is simple but very affective rub when doing a sous vide cook. One cup of Montreal Steak Seasoning. One quarter cup of Garlic Salt. Two tablespoons of Cumin. And two tablespoons of dry mustard.
      rub ingredients
    • Mix well in a mixing bowl and try to remember that we need the salt well distributed through the rub. The salt will act like a dry brine helping to not only season the pork but also tenderize it as the pork cooks.
      mix rub

    Prepare for the Cook

    • Now go find the ugliest broiler pan you can find. Empty roast into pan keeping the juices from the bag. I roll the roast in the juices so the when I apply the rub the rub will stick to the roast Apply the rub to every inch of the roast. Make sure you use every bit of the rub for you need all the salt so the roast can tenderize.
    • Now here comes the real challenge. How do you get an 8-pound roast into an 11-inch wide bag? Put roast into vacuum bag without rubbing off the rub. This part is important for the bag end has to be clean so you can use the vacuum seal. Also if you have any rub left just put it into the bag.
      put in bag
    • Make sure the sealer is set in liquid or moist mode depending on your unit. Now vacuum seal the roast in the bag.
      seal roast in sous vide bag
    • I always double seal the bag at both ends when using larger pieces of meat. I have never had a bag failure when doing a double seal.
      double seal

    Sous Vide Cook

    • Now it is into the bath at 165F for 24 hours.
      pulled port in sous vide bath
    • 24 hours later remove from bath and make sure you have a half size foil pan ready. Now carefully drain juices into the pan and then remove roast from the bag. You will need some of these juices when it comes to shredding the pork Now go get another foil tray and transfer the roast over. Remember to save the juices.
      remove from bag
    • Now it is time to pat down and dry the surface of the roast. I then sprinkle some more Montreal steak Seasoning. This will allow the roast to develop a crust or bark as we say in BBQ.
      pat down pork

    The Smoke and Bark

    • Goes into the smoker or grill setup up for indirect cooking at 225F for 2 hours.
      in smoker

    The Shred

    • As you can see it has a great bark. Also, it is extremely tender. I could have just used my hand to pull it apart. If you have ever done pulled pork you will know that it does not get any better than this. Not only is it tender but all the excess fat has rendered into the meat or meat juices that we saved.
    • First pass I use the big claws to break the roast into large pieces.
    • Now It is time to add some of the juice back. This is personal preference but I did add some apple cider vinegar and mustard to the juices.
    • Now the final pass and this time you use two forks and shredded it to your liking. Pulled pork is great in sandwiches, with eggs, in enchiladas, burritos and if you add onions and green salsa one of my favorites and that is carnitas.

    Video

    Nutrition

    Calories: 690kcal

    Barbecue Carnitas Smoked Tacos

    carnitas smoked tacos

    If you like pulled pork, then you are going to love carnitas. Not only is it easy to make, but if you are on a budget, it is one of the cheapest ways to feed your family. This recipe is for tacos, but just change what you put it into. It could be burritos, enchiladas, or just a sandwich.

    carnitas smoked tacos

    Barbecue Carnitas Smoked Tacos

    If you like pulled pork then you are going to love carnitas. Not only is it easy to make but if you are on a budget it one of the cheapest way to feed your family. This recipe is for tacos but just change what you put it into and it could be burritos, enchiladas or just make a sandwich.
    Print Recipe
    CourseMain Course
    CuisineMexican
    Keywordcarnitas tacos, pulled pork
    Prep Time30 minutes
    Cook Time4 hours
    Total Time4 hours 30 minutes
    Servings12
    Calories250kcal
    AuthorWiley

    Ingredients

    Ingredients

    Instructions

    Cut Up Meat

    • Cut up pork shoulder so it is in approximately 2-inch cubes and put into a half size foil pan.
      carnitas cut up

    Add The Other Ingredients

    • Add Onion, Garlic, 12 oz (half a bottle) of Salsa Verde, Chipotle Powder and Orange Juice in with the pork.
      carnitas cooked

    The Cook

    • Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer. When the pork is ready, slice up the Avocado, Tomatoes, Onion, and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
      carnitas pulled apart
    • When the pork is ready, slice up the Avocado, Tomatoes, Onion, Cabbage and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
      carnitas smoked tacos

    Video

    Nutrition

    Calories: 250kcal