Pork
Can You Eat Pink Pork? I Cooked Tenderloin to 63.5 °C on the Weber
This is one of my favourite cooks. It's the kind of recipe that looks impressive but is actually pretty straightforward once you know what you're doing. I've kept the method simple so you can focus on getting the basics right. Once you've nailed this, you can start experimenting with different rubs and techniques.
Ingredients
- - Mayo Followed By A Splash Of White Wine Vinegar And Some Spg Or Salt Pepper Garlic
Method
- 1. Apply a thin layer of yellow mustard as a binder (optional but helps the rub stick).
- 2. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- 3. Preheat your BBQ or smoker to the desired temperature.
- 4. Place the meat on the smoker and cook until it reaches your target internal temperature.
- 5. Rest the meat for at least 1 hour before slicing or pulling.
- 6. Pull the meat apart using forks or bear claws, discarding any excess fat.
