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.
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