{"id":4669,"date":"2025-06-12T15:35:28","date_gmt":"2025-06-12T13:35:28","guid":{"rendered":"https:\/\/rocknrubs.de\/rezept\/pulled-pork-magic-dust\/"},"modified":"2025-12-04T15:02:41","modified_gmt":"2025-12-04T14:02:41","slug":"pulled-pork-magic-dust","status":"publish","type":"rezept","link":"https:\/\/rocknrubs.de\/en\/recipe\/pulled-pork-magic-dust\/","title":{"rendered":"Pulled Pork “Magic Dust”"},"content":{"rendered":"

VARIATION 1: In the Oven (Low & Slow)<\/strong><\/p>\n

    \n
  1. Prepare the meat:\n
      \n
    • Pat the meat dry and rub with oil.<\/li>\n
    • Massage \u201cMagic Dust\u201d seasoning blend all over.<\/li>\n
    • Optional: Let it marinate overnight in the fridge.<\/li>\n<\/ul>\n<\/li>\n
    • Preheat the oven:\n
        \n
      • 120\u202f\u00b0C fan or 130\u202f\u00b0C top\/bottom heat.<\/li>\n<\/ul>\n<\/li>\n
      • Cooking:\n
          \n
        • Roughly chop onions\/garlic and place in a roasting pan or baking dish.<\/li>\n
        • Place the meat on top and pour in apple juice or cola.<\/li>\n
        • Cover with a lid or aluminum foil.<\/li>\n
        • Cook for 6\u20138 hours until the meat is very tender.<\/li>\n<\/ul>\n<\/li>\n
        • Pulling (shredding):\n
            \n
          • Let the meat rest for 10 minutes.<\/li>\n
          • Shred with two forks.<\/li>\n
          • Optional: Fold in BBQ sauce.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

             <\/p>\n

            VARIATION 2: On the Grill (Indirect Heat)<\/strong><\/p>\n

            Ideally use a kettle grill or gas grill with a lid.<\/em><\/p>\n

              \n
            1. Prepare as above.<\/li>\n
            2. Set up the grill:\n
                \n
              • Target temperature inside the grill: 110\u2013130<\/strong>\u202f<\/strong>\u00b0C<\/strong> (indirect zone!).<\/li>\n
              • Add smoking wood (chunks or chips) as desired (e.g., hickory, apple wood).<\/li>\n<\/ul>\n<\/li>\n
              • Cooking:\n
                  \n
                • Place the meat in the indirect zone (not directly over the coals!).<\/li>\n
                • Set a drip pan with apple juice or cola underneath for moisture.<\/li>\n
                • Close the lid.<\/li>\n
                • Cooking time: 7\u201310 hours, internal temperature: 92\u201395\u202f\u00b0C.<\/li>\n<\/ul>\n<\/li>\n
                • Optional \u2013 Texas Crutch (speed-up method):\n
                    \n
                  • After about 5 hours, if the meat stalls at around 70\u202f\u00b0C, wrap it in aluminum foil.<\/li>\n
                  • Continue cooking until it reaches the target temperature.<\/li>\n<\/ul>\n<\/li>\n
                  • Pulling & Serving:\n
                      \n
                    • Let rest briefly, then shred with forks.<\/li>\n
                    • Mix with BBQ sauce and serve.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n","protected":false},"featured_media":4657,"template":"","diaetform":[],"rezeptkategorie":[107],"class_list":["post-4669","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","rezeptkategorie-bbq-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/rezept\/4669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/media\/4657"}],"wp:attachment":[{"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/media?parent=4669"}],"wp:term":[{"taxonomy":"diaetform","embeddable":true,"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/diaetform?post=4669"},{"taxonomy":"rezeptkategorie","embeddable":true,"href":"https:\/\/rocknrubs.de\/en\/wp-json\/wp\/v2\/rezeptkategorie?post=4669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}