Smokey Sally is a special Mill & Mortar rub for barbecue lovers. The unique aroma and flavour of Spanish paprika gives this rub its lovely smokiness.

Smokey Sally can be used with white meats or in marinades with oil, vinegar and salt but our favourite is using it to make an amazing pulled pork.

Sally’s pulled pork

Pulled pork is an extremely tender pork dish with an amazingly spiced flavour. It’s easy to make, but requires considerable prep and cooking time. You can make pulled pork on the barbecue, in the oven or in a special smoker. We’ve gone with the easy method: the oven so that everyone can porkicipate (hehe!) With Smokey Sally, you still get the characteristic smoked flavour, even though the roast isn’t made over charcoal.

INGREDIENTS:

Roast: 1 shoulder of pig – approx. 2kg without the fat and bone
Rub: 50 g Smokey Sally, 2 tsp Pyramid Salt and 2 tsp brown sugar
BBQ sauce: 2 tbsp brown sugar, 50-100 ml tomato purée, 500 ml ketchup, a couple of pinches of Dilip’s Chilli Flakes, ½ tbsp Tabasco, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 100 ml neutral oil and 1 crushed pod of garlic
Coleslaw: 1 small head of white cabbage, 4 carrots, some red cabbage (optional), 2 tbsp vinegar
Dressing: 300 ml mayonnaise, 3 tbsp honey mustard, a dash of ground cumin and coriander, 1 tsp vinegar, salt and black pepper

RECIPE:

Roast: Combine the ingredients for the rub and rub it into the roast all over, then wrap the roast in
cling film. Let it rest for 12-24 hours in the fridge – taking it out for the last 2 hours to bring it to
room temperature. Preheat the oven to 110°C and pop the roast in. Use a meat thermometer to
check the roast – it will be done when the core temperature reaches 90-93°C. This will generally
take around 10 hours, depending on the size of the roast. After taking the roast out of the oven,
pour a couple of spoonfuls of apple juice or apple cider vinegar over it, then let it rest for at least
half an hour before pulling the meat apart using a couple of forks.

BBQ sauce: Combine all the ingredients and beat with an electric mixer until smooth and shiny.

Coleslaw: Finely shred the cabbage and grate the carrots. Combine the ingredients for the
dressing, pour over the cabbage and carrots and stir until evenly distributed.
Serve the pulled pork on a good quality burger bun topped with BBQ sauce and coleslaw.

What do you get when you play tug-of-war with a pig?
Pulled pork.