A while ago when Thérèse Gaughan from the blog “Kitchenexile” introduced herself to me, she talked about her recipe for “Chorizo style pulled pork”. She’s a big fan of cooking on a kamado herself and suggests me to make this spanish version of Pulled Pork. I immediately loved the idea and I decided to give it a try. So I am here to present you my version of the “Chorizo style pulled pork”.
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I guess most of you know the spanish regional speciality. Those who don’t have a clue what chorizo is, let me enlighten you! You will find out what you’ve been missing all your life. Chorizo is a spanish spicy pork sausage. It is typically spiced with “Pimiento Choricero”. Pimiento choricero or paprika powder comes in different types of hotness and is often smoked. Other spices commonly used are salt, oregano, cumin and garlic. Chorizo is a favorite of many Europeans and often served as tapa or appetizer. They combine well in a main course too. You should try them with a red wine sauce and bell peppers! #heavenly
Smoke and acidity
Chorizo can be bought fresh or dried. Like most sausages the dried version is harder. The spanish people add some wine to their sausage meat to enhance the fermenting process. This will bring them a delightfull slighly acidic taste empowering the spices. Smoking the sausages protects them from bad molds. But we can’t deny it’s bringing even more taste… That’s what you all should know by know.
Chorizo style pulled pork
So what do we have? Pork meat, great spices, wine and smoke. What more do you need for a delicious original pulled pork recipe? Not much I think. Thérèse was on to this right away and brined her pork shoulder in a chorizo style spiced wine brine. Afterwards she rubbed it with Paprika powder, sugar and adobo paste. I turned things round and opted for a red wine/cider vinegar injection since I was too late to brine the Butt. I made a chorizo style rub based on a sausage recipe out of the boek “Over worst” by Mr. Wateetons and glazed the pork shoulder with “Bobby Flay’s Red Wine BBQ sauce“. This way I was aiming for a chorizo flavoured bark. Mission accomplished. However the wine injection was a bit to strong bringing a bit of a”Boeuf Bourgignon” taste besides the chorizo bark. So maybe a combination of both Thérèse’s and my recipe might have been the solution for a typical chorizo taste.
I smoked the pork shoulder (about 2.5 kg) for 12 hrs. with red wine wood. Like last time I decided not to wrap the pork shoulder so the bark could firm up well. I have to admit I felt the temptation to wrap after a stall of 5 hrs were temperature gradually dropped from 72°C (161°F) to 68°C (154°F). I can tell you it’s a test on your nerves. Reading about it isn’t the same as experiencing it. I stopped counting how many times I checked my dome temperature. The good thing: I noticed my bbq performs smoothly. It hold it’s temperature ranging from 100-110°C(212°F-230°F) the complete run.
Sides: Pimientos del Piquillo
Thinking about the spanish influences I remembered another delicious tapa meal. I found the recipe in the dutch book “Mijn oogst” by the belgian gardener Wim Lybaert. Wim Likes to cook on fire like most of us and brings a book with recipes he makes with homegrown vegetables. If you’re a fan of gardening and cooking and understand dutch a book you need to buy. When you’re not speaking dutch you should search yourself a translator. To be correct I shouldn’t call Pimientos del Piquillo tapa’s but “pintxos” since this recipe finds it origin in the basque region of Spain. I won’t go further on the difference here but still want to be correct. Pimientos del Piquillo are a regional dish consisting out of roasted marinated Piquillo (sweet bell style peppers) served with goat cheese. I served some of the Pimientos del Piquillo on “corn cakes” and topped with the chorizo style pulled pork. A lovely combination bringing some great South-European flavors together in one delightful meal.
Thank you for checking out this recipe for chorizo style pulled pork con Pimientos del Piquillo! I hope to read about your ideas and cooking adventures on Facebook. Please share with your friends to support this blog.
- 1 bone in pork shoulder/boston butt
- Red wine barrel smoke chips
- 3 Tbsp. red wine (or port)
- 1 Tbsp. cider vinegar
- 60 gr salt
- 40 gr. smoked paprika
- 30 gr. cane sugar
- 6 gr. pepper
- 4 gr. star anis
- 4 gr. oregano
- 6 gr. cumin
- 2 tablespoons corn oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 cups red wine (recommended: Columbia Crest Merlot)
- 1 1/2 cups ketchup
- 3/4 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 chopped canned chipotle chile in adobo (since I had none I replaced it by 2 fresh rawit peppers)
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses (I replaced it by dark sugar syrup)
- Salt and freshly ground black pepper
1.. Start a fire for indirect cooking at low temperature (about 230°F/110°C)
2. Mix the ingredients for the injection mix and inject them on different places in the pork shoulder. Make sure you cover each region.
3. Mix all chorizo style rub ingredients thouroughly and break up all lumps.
4. Rub the Pork shoulder with the rub.
5. Add wine barrel wood chips to the fire. Make sure they are spread over the coals so they don't burn all at once. I also put them on some unlightened coals so they burn a bit later too. This way it extends the smoking time.
6. Once blue smoke is coming out of your BBQ it's time to put the Pork shoulder on the BBQ. I put a cast Iron dripping pan underneath and added some wine to it.
7. Smoke the pork shoulder until you reach a temperature from about 74°C/165°F. This can take a while. It took me ten hours. But it can go faster or even take longer. Making pulled pork has a lot of variables that could influence the process. The stall is one of them. Read all about it here.
8. While waiting for the pork shoulder to get passed the stall you can prepare your BBQ sauce. I baked the shallots and garlic in olive oil. Once they were sweating I added the rest of the ingredients. Firtst all spices and let them develop for about 2 minutes. Afterwards all liquid ingredients. Cook through until you end up with a thick and sticky bbq sauce.
9. When you reach an internal temperature of 74°C/165°F you can open your lid for the first time to baste your pork shoulder with the bbq sauce.
10. A half hour later baste another layer of BBQ sauce.
11. Let the pork shoulder cook until you reach an internal temperature of 88°C/190°F.
12 Remove the shoulder from your pit and let it rest for minimum a half hour. The internal temp will rise to about 92°C/198°F. That's the moment to pull the shoulder in pieces. Add some more BBQ Sauce and vinegar at taste.
Serve with pimientos del piquillo and corn cakes.
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