This pulled pork hoisin wraps recipe is perfect for a buffet style end of summer barbecue so gather your friends and family for a slow-cooked Chinese inspired meal that’s guaranteed to be worth the wait!
And while you’re waiting, why not take advantage of the Weber Connect Smart Grilling Hub to reduce the amount of time you’re standing around the barbecue so you can catch up with loved ones instead.
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Serves: 6-8 people
Difficulty level: Medium
Preparation time: 20 minutes
Cooking time: 4 hours
BBQ temperature: 130°C
BBQ method: Indirect
Core temperature: 90°C
Ingredients
2½ kg boned and rolled pork shoulder
2 tbsp salt
1 tbsp brown sugar
1 tbsp paprika
½ tbsp ground coriander
½ tbsp ground cumin
½ tbsp chilli powder
½ tbsp garlic powder
½ tbsp onion powder
1 tsp pepper
½ tsp cayenne pepper
200ml hoisin sauce
24 Chinese style pancakes
½ cucumber cut into sticks
1 bunch of spring onions finely shredded
Method
•In The Kitchen
Mix the rub ingredients thoroughly until even.
Apply the rub generously to the meat.
Let the rub infuse into the meat in the fridge, ideally overnight.
•At The Barbecue
Prepare the barbecue for indirect heat, approx. 130°C. If using a 57cm charcoal barbecue, you will need 1/3 chimney starter of lit Weber briquettes.
Place the pork on cooking grate adding wood chunks to the coals. Then place the lid back on the barbecue.
Slow cook for two hours while replenishing with coals and more wood chunks if needed. It is important barbecue maintains a temperature no hotter than 130°C.
After two hours remove the pork shoulder and tightly wrap in butcher paper before returning to the grill.
When the core temperature reaches 90°C, the meat is ready and can be unwrapped and pulled using a couple of forks.
To serve add pulled pork to Chinese pancake followed by hoisin sauce. Finish with spring onions and cucumber.
