Banger's Schweinebraten

Rub the pork shoulder with salt, pepper, and yellow mustard.

Prepare the smoker with a combination of cured and green poster.

Maintain the coals at about 265 degrees Fahrenheit while cooking.

Spritz the pork with apple cider vinegar during the cooking process.

Smoke the pork shoulders for about 11 hours, monitoring the fire and weather conditions.

Perform the jiggle test to check for doneness.

Wrap the shoulders in butcher paper about 75% of the way through cooking to retain moisture and concentrate flavor.

Season the smoked pork with additional hot sauce, mustard, and vinegar as needed after removing from the smoker.

Shape the pulled pork into quarter-pound patties.

Seal the patties in blue steel pans.

Serve the patties with braised cabbage and fried pork skin.

Prepare a sausage charcutiere sauce to serve with the dish.

Top the finished dish with chives for color and flavor.

Equipment Needed

Dietary

Allergens