Pulled pork

Preparation of Pulled Pork:

Marinade:

Grate the garlic and ginger with a fine grater into a pulp. Mix with the remaining ingredients to make a marinade and inject it into the pork shoulder. Although this might seem cumbersome, it’s actually done quickly and greatly enhances the flavor. If you don’t have a marinade injector on hand, you can skip this step.

Rub:

Mix all the rub ingredients (2 tbsp cayenne pepper, etc.) and coat the outside of the meat with this mixture.

After marinating and rubbing the meat, let it marinate overnight in the refrigerator. Be aware that some marinade will seep out of the shoulder after injection. This is not a problem and adds to the overall flavor.

What to do with the KLAUWE:

You want to achieve a consistent temperature of about 75 to 100 degrees Celsius (this doesn’t need to be exact, so don’t panic if it fluctuates slightly). Fill the fire basket well with coals or briquettes (this will last for about 6 hours without needing to refill since we’re cooking at a low temperature) and light them. Once they have a nice red glow after about 10-15 minutes, use the tilting hook to lower the fire basket to level 1 (all the way at the bottom of the KLAUWE, but still on the supports of the MLC System).

Don’t forget to fill the water reservoir with hot water (or white wine or any other liquid you like. Water with a generous splash of whiskey or rum, for example, also works), and add a few slices of lemon. If you have some fresh rosemary and thyme left, add those to the water reservoir as well.

Before placing your marinated meat on the KLAUWE, you need to lower the water ring with the water reservoir into your KLAUWE. Use the KLAUWE tilting hook and wear protective gloves or oven mitts. Set this ring on level 2 (the second-lowest level), just above the fire basket.

Close the air vent at the back and set the front air vent to a slanting position. Open the air vent on the lid minimally. The temperature will drop quickly, and after about 10-15 minutes, you’ll reach the desired temperature of 80-100 degrees Celsius. The water reservoir will stabilize temperature fluctuations as it heats up.

Lastly, place the grill rack on level 3 (counting from the bottom). We’re almost there!

Now it’s time for your prepared and marinated meat. You can place the meat on a piece of aluminum foil on the grill rack, and you can choose to brush the meat with oil while it’s on the rack.

When the grill rack is on level 3, and you’ve possibly made a bed of aluminum foil, place the meat on the grill.

Close the KLAUWE by placing the lid on top.

Marinated meat in the KLAUWE:

Now it’s a matter of waiting for 6-7 hours, but you still need to keep an eye on things. You can relax and watch your favorite football match or a Formula 1 race, but occasionally check to ensure the temperature remains stable. You can easily adjust the temperature by slightly opening the lower air vent. This isn’t a laboratory, so approximate is fine.

We recommend using a meat thermometer to monitor the doneness of the meat accurately. If it has a probe with a wire, you can route it outside through the air vent.

After 6-7 hours of cooking, the internal temperature should be around 70 degrees Celsius. Take the shoulder off the grill and wrap it completely in foil. Now increase the KLAUWE’s temperature to about 140 degrees and let the shoulder’s internal temperature rise to 80 degrees. Then you’re done. You can also stop earlier if you prefer it slightly less done (as we do at KLAUWE).

In the meantime, it’s also time to make the coleslaw and coriander mayo.

Coleslaw:

Slice the cabbage into thin strips, julienne the carrot (remove the ends and cut into strips), deseed and finely chop the red peppers (discard the seeds!). Dissolve the sugar and salt in the vinegar and mix with the cabbage, carrot, and red peppers. Toast the caraway seeds for a few minutes in a dry pan (in the kitchen) and mix them with the coleslaw.

Coriander mayo:

Ensure the egg yolks are at room temperature. Put them in a tall measuring cup, add the lime juice, salt, and pepper, and mix with a hand blender. While blending, slowly pour in the oil in a thin stream. Roughly chop a bunch of coriander and mix it into the mayo. You’ll probably have too much mayo, but that’s not a problem.

Back to the KLAUWE:

Be careful when removing the meat from your KLAUWE; the steam and juices are hot.

Once you’ve taken the meat off the grill, place it on a plate or cutting board. Now comes the ultimate moment of Pulled Pork, we’re going to "pull". The time to shred has arrived. You can easily pull the meat apart with two forks, one in each hand. You can also use special Meat Claws made for this dish.

Serve the Pulled Pork on buns. Spread some coriander mayo on the buns beforehand. Add a bit of coleslaw and generously fill the bun with Pulled Pork!

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!