Loaded BBQ BLT with Pulled Pork and Best Foods Aioli

Recipe by Fire & Thyme for National BBQ Day 2020

 

Time of preparation

5 min

Cooking time

8 h

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Ingredients 

Pulled Pork

  • 1 to 2 kg pork boston-butt / pork shoulder
  • 1 tablespoon mustard
  • 2 tablespoon BBQ rub (try our basic BBQ pork rub below Apple wood chunks if using kettle BBQ or similar)

Bagel

  • 4 bagels
  • 4 slices smoked cheese
  • 4 hashbrowns
  • 2 tomatoes, sliced
  • 1 head cos lettuce
  • 4 streaky bacon slice
  • 4 eggs
  • Best Foods garlic aioli
  • BBQ sauce

Basic BBQ Pork Rub

  • 4 tablespoon brown sugar
  • 3 tablespoon paprika
  • 1 tablespoon pepper
  • 1 tablespoon flakey salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Recipe Directions

Low-N-Slow Smoked Pork (This step will take 6-8 hours so do this the day or night before)

  1. Prepare your pork shoulder by trimming any excess skin and hard fats. Slather in mustard and give a generous sprinkle of BBQ rub to give a liberal coating across all surfaces of the meat. Allow meat to sit for 15 minutes.

  2. Prepare smoker and heat to 135°C-162°C (275-325°F) Add pork to smoking rack and add the wood chunks to fire.

  3. Monitor pork for 5 hours, giving a light spray with water every 60 minutes and topping up fuel and flavored wood chunks as necessary.

  4. After 5 hours move pork to a foil tray sized suitably for your BBQ and cut of pork. Sprinkle top of pork with generous pinches of brown sugar, a few knobs of butter and pour ½ a bottle of beer in to the foil-tray. Cover pork and tray with tinfoil, ensuring a tight seal all around.

  5. Return to smoker and cook until the internal temperature of the pork reaches 97°C (208°F) which should take roughly 2-3 hours. Once complete, partially uncover the pork and allow to rest for 30 minutes. After resting is complete, pull the pork meat from the bone and gently shred.

Loaded BBQ BLT

  1. Place skillet in BBQ, add oil and bring to a medium high heat. Place hashbrowns on to skillet and fry until brown and cooked through, flipping as required before setting aside.

  2. Add the bacon to the skillet and cook until hashbrowns are cooked through and bacon is crisp. For added char move bacon over direct heat, moving regularly so not to burn, before setting aside.

  3. Lower heat on the grill, apply oil to skillet as required, and crack eggs into skillet to cook through, then set aside.

  4. Cut bagels and toast over direct grill until warm and browned.

Assembly

  1. Spread the bottom bagel with a generous layer of Best Foods Garlic Aioli

  2. Apply slice of smoked cheese

  3. Add layer of lettuce & tomato slices

  4. Add the hashbrown

  5. Add a bacon slice

  6. Add a handful of pulled pork and a drizzle of BBQ Sauce

  7. Add the fried egg

  8. Add more Best Foods Garlic Aioli if you desire!

  9. Add the bagel top