A key meat for BBQ
Our pulled pork starts with a beautiful Boston butt, nicely marbled and ready to absorb all the flavors. We generously coat it with our house-made paprika-based spice blend, which gives it that deep color and incredible richness—the perfect base for forming the bark, that smoky, dark, and crispy crust we love. Slow-cooked, very slow, in our smoker until the color is perfect and the bark is well-defined. Then, we wrap it gently to finish and retain all its tenderness, followed by a long rest to allow the juices to redistribute. And now comes the best part: we shred the tender meat by hand—the fibers separate on their own, juicy and perfectly smoky. To finish, we add a generous amount of our house glaze, a sweet and sour maple sauce that coats each piece and adds that irresistible sweet and tangy touch.
Instructions :
- Thermo circulator: - Heat the device to 165-180°F, place the sachet in the water. Leave it for 15-20 minutes.
- Stovetop: - Bring water to a boil, then reduce the heat to medium once it starts simmering. Place the bag in the water for 15-20 minutes.