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DIRECTIONS
KICKSTARTER RECIPE
SMOKED PULLED PORK
PROGRAM: SMOKER | PREP: 5 MINUTES | COOK TIME: 4–5 HOURS PLUS RESTING | MAKES: 6-8 SERVINGS
INGREDIENTS
1.9kg pork shoulder, trimmed
125g-250g spice seasoning
(ideas can be found on page 47)
Sea salt and ground black pepper, as
desired
BEGINNER RECIPE
Liberally season pork on
all sides with desired
seasoning, salt and
pepper.
To install the grill plate,
position it flat on top of
the heating element and
gently press down until
it sits into place. Place
pork onto grill plate, fat
side uppermost, then
close the lid.
While holding the
smoke box lid open, use
the pellet scoop to pour
pellets into the smoke
box until filled to the
top. Then close smoke
box lid.
Turn dial to SMOKER,
set temperature to
120°C and set time to
4 hours. Select START/
STOP to begin cooking
(preheating is not
needed).
TIP Leave fat on to keep meat moist
during cooking
NOTE Whilst the pork is resting, the
grill can be used for cooking
accompaniments, remove pork
from grill and cover loosely
with foil.
NOTE When using the Smoker function,
there may be a lot of smoke
initially, which will reduce during
cooking. Even though the smoke
is not visible it is still adding
flavour to food.
TIP Depending on the size and shape
of the pork, more time may be
needed during the cooking cycle.
Use the arrows to the right to add
more time.
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Cooking is complete when the
pork reads 95°C on an instant
read thermometer, turn unit
o, leave lid closed and let
pork rest for 45 minutes to
1 hour. Alternatively, remove
food from grill, cover in foil
and let rest for at least 45
minutes to 1 hour. Then shred
the pork and toss or serve with
sauce of choice (see page 46
for sauce recommendations).
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.
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