It's DJ BBQ at the London Freeze Festival just off the River Thames
and I've got a slew,
a smorgasbord of rad skiers and snowboarders that are going to be eating up
some of our tender, tasty vittles. The smokers in the back next to the VIP section
so let's get cooking.
Radonkulous Pulled Pork
Shoulder. Cooked low and slow.
Alright so we got
the butt
and we've got the hand.
Time now to make the Injector Sauce with my good friend James Webb
James is one of the gnarliest freestyle skiers on the slopes right now.
He's got a rack of tricks to show off on the slopes today but first
he's giving me a hand with the world famous DJ BBQ Injector Sauce.
I need you to put that whole tub in that bowl OK?
That's apple juice.
You do half of the pineapple juice.
Keep glugging in the Worcestershire sauce in there until I say stop.
A dash of the soy sauce.
Don't be afraid of salt man.
And now I want you to do
two spoonfuls of brown sugar.
This is where it gets fun.
It's time now for some red neck science.
We've got the biggest syringe we could find and we're going to inject our sauce into the pork.
Keeping it nice and moist.
You're going to be doing the injecting alright?
Check it out. Yehp I wish I'd thought of that.
Will you come back later and try some pork? I'm all over it. Awesome. Alright good luck dude. Cheers.
And there's the magic rub. So there's about twelve different herbs and spices
in said jar so I'm going to give the pork shoulder a bit of a rub and we're going to throw her on this bad boy.
Click on the link bro if you want to see how it's made.
This rub
is going to break down into the fat,
into the meat and it's going to create a bark. We're going to get this kind of mahogany colour. So we've scored it,
now let's work some of this rub
into those,
into that cross weave of fat.
Now she needs ten hours of slow and low cooking.
Sixty inch smoker. We've got a fire box down here. Oak in there, apple wood, cherry wood.
It's all working out. A bit of chestnut.
The smoke and the heat it's coming
through the fire box underneath these plates
and then it does what's called a reverse flow. It comes underneath and then goes over the top and just gives it a little bit of smoke, a little bit of love
but it's giving it that slow and low heat and then it comes out through our smoke stack up here.
At least our work right?
That big hunk of
pig has been smoking for about three hours. I'm going to use up the rest of my Injector Sauce
to make sure it stays moist all the way to that
first bite.
I've got my trusty DJ BBQ marinade gun
and I ain't afraid to use it.
Unlucky man. Don't worry dude,
I've got something to put a big old smile on your face, check this out.
Look at this.
The smoke and the slow cooking has created that kind of bark on there and you can't get a
better colour than that.
And then you just pull it away. Look at that.
There's the pink smoke. Right there.
You want some camera dude?
I bet you do.
don't be afraid to do this dish
at home or on a barbecue
or like a kettle barbecue. Or even in your oven.
How can you improve on perfection?
Banana Ketchup that's how.
It goes great with Pulled Pork.
Just click the link now bro.
If you guys want to learn more about the chefs and the recipes on Jamie's FoodTube
All you've got to do is High-5 this bad boy. High-5
to subscribe.
Like Beer.
Like Chicken.
Hell yeah you do.
This next video is just for you.
DJ BBQ's classic Beer Can Chicken is just one click away.
If you dig on my DJ BBQ recipes
then take a look at the other brilliant chefs on Jamie Oliver's FoodTube channel. Do it.