Pulled Pork alla Brace by @federicofusca

7h50

6 servings

🍖

1.5 kg

Pork loin

🌿

3 g

Rosemary

🌿

3 g

Sage

🧄

6 g

Garlic

🌿

2 g

Bay leaf

🌶️

30 g

Sweet paprika

🌶️

30 g

Smoked paprika

🧂

15 g

Black salt

  1. Weigh
    • pork loin or pork shoulder
    • Pork loin

    Weigh 1.5 kg of pork loin or pork shoulder and trim only any thick, hard exterior fat.

  2. Chop
    • rosemary
    • garlic

    Finely chop the rosemary, sage, garlic, and bay leaves to make the aromatic seasoning mixture.

  3. Combine
    • rosemary
    • garlic
    • Sweet paprika

    Combine the chopped aromatics with 30 g sweet paprika, 30 g smoked paprika, and 15 g black salt in a mixing bowl.

  4. Rub
    • pork loin or pork shoulder
    • rosemary
    • Pork loin

    Rub the entire pork piece thoroughly with the prepared spice mixture, pressing it onto all surfaces.

  5. Preheat

    Preheat the pellet smoker to 110°C / 230°F and set it up for indirect smoking.

  6. Place
    • pork loin or pork shoulder
    • Pork loin

    Place the seasoned pork in the pellet smoker and smoke at 110°C / 230°F for 420 to 480 minutes.

  7. Cook
    • pork loin or pork shoulder
    • Pork loin

    Check the pork temperature with a meat thermometer and continue cooking until it reaches about 93°C / 200°F and feels tender.

  8. Rest
    • pork loin or pork shoulder
    • Pork loin

    Remove the smoked pork from the smoker and rest it for 20 minutes before handling.

  9. Shred
    • pork loin or pork shoulder
    • Pork loin

    Pull the rested pork into thin shreds using two forks and mix the bark evenly through the meat.

Pulled Pork alla Brace by @federicofusca

7h50

6 servings

🍖

1.5 kg

Pork loin

🌿

3 g

Rosemary

🌿

3 g

Sage

🧄

6 g

Garlic

🌿

2 g

Bay leaf

🌶️

30 g

Sweet paprika

🌶️

30 g

Smoked paprika

🧂

15 g

Black salt

Preparation Steps

  1. Step 1/9

    Weigh 1.5 kg of pork loin or pork shoulder and trim only any thick, hard exterior fat.

    🍖pork loin or pork shoulder
    🪵cutting board
    🔪chef's knife
    ⚖️measuring scale

  2. Step 2/9

    Finely chop the rosemary, sage, garlic, and bay leaves to make the aromatic seasoning mixture.

    🌿rosemary
    🌿sage
    🧄garlic
    🌿bay leaves
    🪵cutting board
    🔪chef's knife

  3. Step 3/9

    Combine the chopped aromatics with 30 g sweet paprika, 30 g smoked paprika, and 15 g black salt in a mixing bowl.

    🌿rosemary
    🌿sage
    🧄garlic
    🌿bay leaves
    🌶️sweet paprika
    🌶️smoked paprika
    🧂black salt
    🥣mixing bowl
    ⚖️measuring scale

  4. Step 4/9

    Rub the entire pork piece thoroughly with the prepared spice mixture, pressing it onto all surfaces.

    🍖pork loin or pork shoulder
    🌿rosemary
    🌿sage
    🧄garlic
    🌿bay leaves
    🌶️sweet paprika
    🌶️smoked paprika
    🧂black salt
    🥣mixing bowl
    🧤heat-resistant gloves

  5. Step 5/9

    Preheat the pellet smoker to 110°C / 230°F and set it up for indirect smoking.

  6. Step 6/9

    Place the seasoned pork in the pellet smoker and smoke at 110°C / 230°F for 420 to 480 minutes.

    🍖pork loin or pork shoulder
    🧤heat-resistant gloves

  7. Step 7/9

    Check the pork temperature with a meat thermometer and continue cooking until it reaches about 93°C / 200°F and feels tender.

    🍖pork loin or pork shoulder
    🌡️meat thermometer
    🧤heat-resistant gloves

  8. Step 8/9

    Remove the smoked pork from the smoker and rest it for 20 minutes before handling.

    🍖pork loin or pork shoulder
    🧤heat-resistant gloves
    🍳serving tray

  9. Step 9/9

    Pull the rested pork into thin shreds using two forks and mix the bark evenly through the meat.

    🍖pork loin or pork shoulder
    🍴two forks
    🍳serving tray

Composition

Ingredients

Types

Meat, Herbs, Vegetables, Seasonings, Spices

Ingredients

Pork loin, Rosemary, Sage, Garlic, Bay leaf, Sweet paprika, Smoked paprika, Black salt

Notes

Pork loin (lonza or scamerita cut, or pork shoulder), Rosemary (part of mixed aromatics, no amount given), Sage (part of mixed aromatics, no amount given), Garlic (part of mixed aromatics, no amount given), Bay leaf (part of mixed aromatics, no amount given), Black salt (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Low-carbohydrate, Ketogenic, Paleo

Calories

430 kcal

Macro nutrients

Protein: 46g, Fat: 28g, Saturated fat: 9g, Carbohydrates: 5g, Fiber: 2g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 2.1mg, Potassium: 520mg, Zinc: 5.4mg, Phosphorus: 310mg

Vitamins

Vitamin B1: 0.9mg, Vitamin B3: 10.5mg, Vitamin B6: 0.7mg, Vitamin B12: 0.8µg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

7 hours 30 minutes

Overall

7 hours 50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, measuring scale, meat thermometer, heat-resistant gloves, two forks, serving tray

Appliances

Smoker

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer barbecue, Outdoor gathering, Game day

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, American

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Shredded, Smoky crust

Flavors

Smoky, Savory, Salty, Herbal, Sweet paprika, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked pork out for more than 2 hours), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F), freezer : 2 to 3 months (Freeze in airtight portions,Label with the freezing date)