Pulled Pork in Flatbread with a Bloody Mary
60—80 Min
After 12–16 hours on the grill or in the oven, this pulled pork is super tender and melts in the mouth. Kotányi's Grill Smoked mix gives both the pulled pork and the Bloody Mary a delicate smoky flavor.
Ingredients 8 Portions
For the pulled pork
- 2.5 kgShoulder of pork
- 100 mlApple juice
- 100 mlBBQ sauce
- 10 tbsp.Grill Smoked Seasoning Mix
- 4 pieceFlatbread
For the Bloody Mary
- 2 lTomato juice
- 2 tbsp.Tabasco
- 32 clTequila
- 4 pieceCelery sticks
- 2 tsp.Grill Smoked Seasoning Mix
- Ice cubes
Preparation
- 1
Rub the shoulder of pork with the Kotányi Grill Smoked mix and allow to infuse for at least 1 hour or overnight in aluminum foil in the fridge.
- 2
If cooking in a smoker: Preheat the grill to 120–130°C (248–266°F) and grill the pulled pork under indirect heat for 12–16 hours until a core temperature of 92–95 C (198–203 F) is reached. Use a grill thermometer to monitor the core temperature of the meat. Regularly brush with apple juice. Wrap the cooked meat in aluminum foil and allow to rest in a warm place (e.g. in the oven at 60°C [140°F]) for approx. 30 minutes.
- 3
Use two forks to pull apart the pulled pork and mix with the BBQ sauce.
- 4
To make the Bloody Mary: Mix the tomato juice, tabasco, tequila and Kotányi Grill Smoked seasoning mix in a cocktail mixer.
- 5
Cut the flatbread into equal-sized pieces and stuff with the pulled pork.
- 6
Pour the smoky Bloody Mary into glasses and fill with ice cubes. Add a stick of celery to each glass and serve with the pulled pork. This dish can also be cooked in the oven: Preheat the oven to 180°C (356°F) using the conventional oven setting. Add the meat to a roasting pan and lightly brown for 20 minutes leaving the door open. Add 100 ml of apple juice and close the door. Reduce the temperature to 120°C (248°F) and braise for approx. 4 hours with the door closed. Remove the cooked meat from the oven and allow to rest in the pan for approx. 30 minutes.
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