Sprinkle sea salt on the chicken wings, mash the garlic and spread it on the chicken wings. Refrigerate for 60 minutes. Make the marinade by mixing honey, brown sugar, tomato paste and 4 Tbsp. Strawberry Rhubarb Vinegar in a pan and bring it to a boil. Add the Smoky BBQ Mix and set aside to cool.
Heat the grill to 320°F. Put the chicken wings in a grill-safe pan and place it on the grill. Close the lid and let the wings cook for 30 minutes, turning once. Remove from grill and then generously spread the marinade on the chicken wings with a brush. Put the chicken wings back on the grill. Repeat basting the wings until the marinade is fully used.
Mix the Chili & Black Pepper Seasoning with the Smoked Paprika Powder and sprinkle it over the pork shoulder. Preheat the grill to 300 °F. Put the pork shoulder on the grill and let cook for at least 3 hours. Make sure the temperature stays between 250 °F and 300 °F. After three hours, wrap the pork shoulder in aluminium foil and let cook for an additional 60 - 75 minutes.
Cut the pineapple in slices and grill them together with the pork shoulder in the last 15 minutes. Unwrap the pork shoulder and pull the meat with a fork. Then mix the pulled pork with the Smokin’ Hot ’n Sweet Chili Sauce and Apple Cider Vinegar.
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