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Leicoma Pulled Pork with Whiskey

Writer's picture: Dirk HoutveenDirk Houtveen

Leicoma pigs are an Old German (DDR) pig breed of very high quality. This is available, as the only one in the Netherlands, at Keurslager Suydersee. This exceptional piece of procereur deserves a nice recipe full of flavor. Classic “Low & Slow” Pulled Pork with Whiskey and Homemade Coleslaw.


Recipe for 10 portions / Preparation time 14 hours


Ingredients:


2.5 kg. Processor of Leicoma Pig


Marinade:

250 ml. Apple juice

75 ml. Apple Cider Vinegar

75 ml. Whiskey

2 tablespoons Worcestershire sauce

2 tablespoons maple syrup

1 tablespoon unsalted butter, melted


Combine the apple juice, apple cider vinegar, whiskey, Worcestershire sauce, maple syrup, melted butter in a small mixing bowl. Stir well to combine and the marinade is ready to be injected.



Sweet BBQ Rub:

30 gr. Bastard Sugar

3 tablespoons Smoked Paprika (Spicy)

1 tablespoon sea salt

2 teaspoons Black Pepper

2 teaspoons Garlic Powder

2 teaspoons Onion Powder

1 teaspoon Mustard Powder

1/2 teaspoon Cayenne Pepper


Make the Sweet BBQ Rub Ahead of Time. It can be frustrating to have a large piece of meat ready to go on the BBQ/Smoker, only to find that you are out of rub. I always recommend making a batch of this sweet rub at least a day in advance so that you always have it ready to go.


Adjust the heat. This rub doesn’t have a lot of ingredients, but you can play around with it a bit to get this Sweet BBQ Rub just the way you like it. If you like it spicier, increase the cayenne. If you want it milder, halve the cayenne.


BBQ Whiskey Sauce:

1 Onion (finely chopped)

2 cloves garlic (finely chopped)

60g Bastard Sugar

230ml Ketchup (Heinz)

4 tablespoons Worcestershire sauce

350ml Apple cider

100ml Whiskey

4 tablespoons Balsamic vinegar

1 tablespoon olive oil


Put the olive oil in a saucepan and fry the onions and garlic. Then put all the other ingredients in the pan and stir well. Let this bubble gently (+/- 30 minutes) until the sauce has thickened. Then pass the sauce through a sieve. (sieve)


Coleslaw:

200 gr. Grated Red Cabbage

200 gr. Grated White Cabbage

200 gr. Grated Carrots

2 Apples (Sweet)

4 tbsp. White Wine Vinegar

4 tbsp. Mayonnaise

2 tbsp. Sugar

Fresh Pepper and Salt


Other requirements:

10 pcs. Large white balls

Flavor Injector

Aluminum Foil and Drip Tray

Whiskey Smoking Wood

Meat Temperature Gauge



Preparation:


Prepare the BBQ for a long Low & Slow session. Take charcoal that lasts a long time. My favorite is the South African Charcoal (Flames and Flavour). Start preparing in time. This Smoke/BBQ session can take up to 12 hours or even more. The temperature of the BBQ should be between 110 and 115 degrees.


Remove the procereur from the refrigerator an hour in advance and let it come to room temperature. Inject the marinade crosswise into the procereur with a Flavor Injector. Rub the procereur generously in a Sweet BBQ rub.


When the BBQ has reached its temperature, add 2 Whiskey Wood Chunks for a delicious smoke aroma. Place the procereur on the BBQ, (don't forget to put a drip tray underneath) and cook for 5 hours.


In the meantime we can make the BBQ Whiskey Sauce and when the pork has cooked for 5 hours we will glaze it with the sauce.


We then wrap the procereur in 3 layers of aluminum foil and place it back on the BBQ. Stick the temperature meter in the middle of the procereur and when it has reached a core temperature of 92 degrees it is as good as ready.


To test this, take a skewer and stick it in different parts of the proc. If the skewer goes into the meat without resistance, it is ready.


While the procereur is cooking, we can prepare the rest of the dish. Mix the grated white, red cabbage and carrots in a large bowl. Add some salt and wait 10 minutes. Now drain the mix well, so that as much moisture as possible has disappeared from the mix. Now add the white wine vinegar, mayonnaise and sugar and 2 finely chopped apples. Mix everything together and add pepper for more flavour. Place the Coleslaw in the fridge for at least 2 hours


Now remove the meat from the BBQ and let it rest for at least 45 minutes. With meat claws (Bearclaws) we are now going to shred the meat. I like to leave some coarse pieces in, to create something more rustic in the bun. Mix the remaining Whiskey BBQ Sauce through the meat and the Pulled Pork is ready.

All the ingredients for a fantastic Pulled Pork bread are now ready.


Fill the sandwich generously and with a delicious Whiskey Infused Beer all the flavors will come into their own.


Enjoy your meal …

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