Pecan-Smoked Garam Masala Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

A whole pork shoulder rubbed with garam masala, cumin and Kashmiri chilli, then smoked low and slow over pecan wood until it pulls apart with a fork. A vinegar spritz keeps it juicy and a warm mango chutney glaze goes on at the end, so you get sweet-spiced barbecue that piles onto buns, rice or warm naan. Almost all of the time is hands-off — you just need a Saturday and a thermometer.

Ingredients

• 4 lb bone-in pork shoulder (Boston butt)
• 2 tbsp vegetable oil
• 2 tbsp ginger-garlic paste
• 2 tbsp kosher salt
• 2 tbsp garam masala
• 2 tbsp light brown sugar
• 1 tbsp ground cumin
• 1 tbsp Kashmiri chilli powder (or sweet paprika)
• 1 tsp ground turmeric

• 1/2 cup apple cider vinegar
• 1/2 cup mango chutney

• 4 chunks pecan wood (or 3 cups pecan chips)

Instructions

1. Pat the pork shoulder dry with paper towels and rub it all over with the vegetable oil and ginger-garlic paste. Stir together the salt, garam masala, brown sugar, cumin, Kashmiri chilli powder and turmeric, then press the mixture over every surface, including the underside. Leave at room temperature for 45 minutes, or refrigerate uncovered overnight and pull it out 1 hour before cooking.
2. Set up your smoker for indirect cooking at 250°F (120°C) and add the pecan wood chunks once the temperature is steady. Fill the water pan if your smoker has one.
3. Place the pork fat-side up on the grate, close the lid, and smoke undisturbed for 3 hours. Meanwhile, mix the cider vinegar with 1/2 cup water in a spray bottle or small bowl.
4. After 3 hours, spritz or brush the pork with the vinegar mixture and repeat every 45 minutes. Keep smoking until the bark is deep mahogany and the internal temperature in the thickest part reads 165°F (74°C), about 5 hours total.
5. Set the pork on a large sheet of heavy-duty foil, pour over 1/4 cup of the vinegar mixture, and wrap tightly. Return it to the smoker and cook until the internal temperature reaches 203°F (95°C) and a probe slides in with no resistance, another 2 1/2 to 3 hours.
6. Leave the pork wrapped and rest it in a cooler or turned-off oven for 45 minutes. Warm the mango chutney with 2 tablespoons of the remaining vinegar mixture in a small pan over low heat for 2 minutes, breaking up any large fruit pieces.
7. Unwrap over a bowl to catch the juices, pull out the blade bone, and shred the meat with two forks. Toss with the reserved juices and the warm mango chutney glaze, then serve on buns, over rice, or with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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