{"product_id":"bbq-pork","title":"BBQ Pork ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Pork, a grill and roasting blend for pork and pulled pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBBQ 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: pulled pork from the oven\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAuthentic pulled pork without a smoker, but with patience and full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 6:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg pork neck or pork shoulder\u003c\/li\u003e\n\u003cli\u003e4 tbsp BBQ Pork\u003c\/li\u003e\n\u003cli\u003e2 tbsp mustard, 2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e250 ml apple juice, 100 ml apple vinegar\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003cli\u003eBurger buns, coleslaw\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePork spice blend with paprika, garlic and brown sugar\u003c\/li\u003e\n\u003cli\u003eA sweet-smoky character with pepper heat\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for pulled pork, spare ribs, crackling roast and pork belly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic BBQ companion is our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e for beef and steak and our \u003ca href=\"\/en\/products\/schweinegluck\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e\u003c\/a\u003e for premium pork. As a ready sauce for pulled pork: \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish comes from our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. A heat kick: \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much BBQ Pork per kilo of meat?\u003c\/strong\u003e\u003cbr\u003e\nRule 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003eBBQ Beef\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich pork is ideal for pulled pork?\u003c\/strong\u003e\u003cbr\u003e\nClassically 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use BBQ Pork for?\u003c\/strong\u003e\u003cbr\u003e\nBesides 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much BBQ Pork per kilo of meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from BBQ Beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which pork is ideal for pulled pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use BBQ Pork for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564770234634,"sku":"30397","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-pork-titelbild-neu.jpg?v=1788360521","url":"https:\/\/altesgewuerzamt.live\/en\/products\/bbq-pork","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}