Pit notes
Wrap on colour. Once the bark is a deep mahogany (around 74°C inside), wrap it tightly in foil with no big air pockets.
Rest it long. Leave it wrapped for at least 30 minutes, ideally an hour, before you pull it.
Swap the rub. The Que Club's tip: try Meat Church Honey Hog instead of Hardcore Carnivore Red.
Que Club Recipe · Pork · Low & Slow
Pulled Pork
Few things say barbecue like pulled pork. At The Que Club, our pulled pork isn't just a recipe, it's a rite of passage. This slow-cooked, smoke-infused masterpiece has earned its place as one of our signature dishes, and for good reason. Deeply seasoned, fall-apart tender, and kissed with just the right amount of bark, it's the kind of recipe that brings people together
Ingredients
How to cook it
Set smoker to 120–135°C (250–275°F).
Give your Pork Neck an even coating of Hardcore Carnivore Red immediately before putting it in your smoker.
After 2-2.5 hours (approx internal temperature of 74°C (165°F)) when the neck has started to go a nice, mahogany colour, wrap it tightly in foil. Do your best to avoid large air pockets.
Continue cooking until you reach internal temperature of 96°C (205°F), roughly 2 hours.
Leave it wrapped in foil and let it rest for at least 30 minutes (1 hour is preferred).
While your pork is resting, blend together the two sauces, the Blues Hog Original is a classic sticky BBQ sauce, while the Tennessee Red has a great vinegar hit.
Unwrap pork and pull with gloved hands or forks, add BBQ sauce as desired.
Goes great with tangy pickles, or in a roll with slaw. Leftovers make a great replacement for bacon in most breakfast recipes!
