BBQ Pork

BBQ Pork, a grill and roasting blend for pork and pulled pork

BBQ Pork is our robust seasoning blend for everything from the pig that goes on the grill, into the smoker or into the roasting pan. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, mustard, smoked paprika, pepper, caraway, chili, bay, thyme and brown sugar. The character: sweet-smoky with pepper heat, garlic depth and a caramel note from the brown sugar that, under heat, forms the typical BBQ crust on the meat.

How to use

BBQ Pork is a classic for pulled pork, spare ribs, pork neck, crackling roast, pork belly, chops, pork fillet and schnitzel. Also as a rub for the smoker, in marinades with olive oil and mustard, for grill skewers, BBQ burgers and stuffed rolled pork roast. About two tablespoons per kilogram of meat, rub in firmly and leave for at least an hour, ideally overnight.

Good to know: BBQ Pork already contains salt and brown sugar. Only add extra salt at the end. The sugar caramelises quickly at higher temperatures, so cook indirectly on the grill or reduce the heat a little, otherwise the crust turns too dark.

Recipe: pulled pork from the oven

Authentic pulled pork without a smoker, but with patience and full aroma.

Ingredients for 6:

• 2 kg pork neck or pork shoulder
• 4 tbsp BBQ Pork
• 2 tbsp mustard, 2 tbsp olive oil
• 250 ml apple juice, 100 ml apple vinegar
• Painmaker BBQ Sauce to serve
• Burger buns, coleslaw

Method: Pat the meat dry, rub with mustard and olive oil, then rub thickly with BBQ Pork. Rest in the fridge for at least four hours, better overnight. Preheat the oven to 110 degrees conventional. Put the meat in a roasting pan, add apple juice and apple vinegar, and cook covered for eight to ten hours until the meat falls apart. Pull with two forks and mix with the roasting juices. Serve on burger buns with Painmaker BBQ Sauce and coleslaw.

At a glance

• Pork spice blend with paprika, garlic and brown sugar
• A sweet-smoky character with pepper heat
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for pulled pork, spare ribs, crackling roast and pork belly

Goes well with

A classic BBQ companion is our BBQ Beef for beef and steak and our Schweineglück for premium pork. As a ready sauce for pulled pork: Painmaker BBQ Sauce. A pepper finish comes from our Mélange Noir or the fruity Seven. A heat kick: Cajun Spice. Find more in our spices for grill and BBQ season collection.

Frequently Asked Questions

How much BBQ Pork per kilo of meat?
Rule of thumb: two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.

What's the difference from BBQ Beef?
BBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. BBQ Beef is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.

Which pork is ideal for pulled pork?
Classically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.

What else can I use BBQ Pork for?
Besides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.