🇵🇭 Filipino BBQ Pulled Pork Sandwich? Woodfire "Tocino" Pulled pork & achara from from scratch!

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs provide a leaner option, while pork butt is often less expensive than shoulder.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives, while ketchup + vinegar is a cost-effective substitute.

Set up the smoker and fill the pellet hopper with charcoal pellets.

Preheat the smoker using the cold smoke method for 1 hour.

Mix a rub with 3 tablespoons of salt, 3 tablespoons of coarse black pepper, 4 cloves of garlic, 1/4 cup of white sugar, 1/2 tablespoon of MSG, 1/4 cup of anato powder, and 2 tablespoons of smoked paprika.

Pat the 2 lb bone-in Boston butt dry and make crosshatch cuts on the fat side.

Apply pineapple juice as a binder and season the meat with the rub, patting it in.

Place the seasoned meat in the smoker, fat side up, using a pan to catch juices.

Prepare achara by shredding a firm papaya using a mandolin and soaking it in a bowl with 5 cups of water and 4 tablespoons of salt for 2 days.

After 2 days, drain the papaya and squeeze out excess water using a towel.

Boil 2 cups of white vinegar and add 1 and 3/4 cup of sugar and 1 teaspoon of salt until dissolved, then cool.

Layer the drained papaya, matchstick carrots, sliced ginger, and red bell pepper in a mason jar, and pour the cooled vinegar mixture over it.

Make a Tossino barbecue sauce by toasting anato seeds in a pot over medium-low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary