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Ticino roast Pulled Pork


  • Ticino roast
  • Helvetic Barbeque Original Sauce
  • Pepper
  • Salt
  • Garlic Powder
  • Onion Powder
  • Sugar
  • Paprika Powder
  • Apple juice (or beer)


First, the rub is made in which pepper, salt, garlic, onion and paprika powder are mixed and tasted sharper or milder at will.

Rub all sides of the Ticino roast with the rub and let it in overnight.

Preheat the grill or oven to 120° and place the Ticino roast in the middle over indirect heat. After about 3 – 5 hours it has reached a core temperature of 70° and should already have a beautiful frying crust all around.

Now the Ticino roast is wrapped in aluminium foil and poured with about 1 dl of apple juice or other liquid. Here it is important that all sides are well closed so that no steam can escape.

After that, the wrapped Ticino roast goes back to the grill / oven for another 3 – 4 hours until it reaches a core temperature of 95°.

To stop the cooking process and to return the juices to the meat, the roast is taken out of the grill /oven and left in the foil package for about 45 minutes. Afterwards, the ready-cooked Ticino roast can be unpacked and placed in a bowl or poured with the juice. Now the roast can be plucked with two forks and mixed with Helvetic Barbeque Original Sauce.

E guete…!

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