Texan BBQ Pork Shoulder Recipe | Everdure by Heston Blumenthal – Everdure Outdoor Appliances

Ingredients

• 125g smoked streaky bacon, chopped
• 160g tomato ketchup
• 140g tomato puree concentrate
• 80g Whiskey
• 50g Cabernet Sauvignon vinegar
• 30g white distilled vinegar
• 20g Worcestershire sauce
• 1 Tbsp molasses
• ¼ tsp chilli powder
• ¼ tsp ground cumin
• 1 Tbsp dark brown sugar
• ½ tsp salt
• freshly ground black pepper
• reserved BBQ sauce
• 2kg pork shoulder, boned and rolled
• maple smoking chips
• 300g celeriac
• 1 Granny Smith apple
• 35g wholegrain mustard
• 1 tsp capers, rinsed, patted dry and finely chopped
• 25g cornichons, finely chopped
• juice of 1 lemon
• 2 tsp flat-leaf parsley
• 4 sprigs tarragon, leaves picked
• 150g mayonnaise
• salt and freshly ground black pepper
• 3 Tbsp olive oil
• ½ onion, peeled and finely diced
• 3 cloves garlic, peeled and finely sliced
• pinch smoked salt
• 2 green peppers, finely diced
• 1 green chilli, finely chopped
• 1 tsp Chardonnay vinegar
• 10g coriander leaves
• reserved sofrito
• brioche buns, toasted
• reserved BBQ pulled pork
• reserved celeriac and apple remoulade