21. 9. 2026
Author: Alejandro Platero
Company: Retigo Spain SL
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ahumar 1 hora remojando las astillas previamente
Allergens: Minerals: 4 mg, 67 mg, Calcium: 3 mg, Iron: 1, Magnesium: 26 mg, Phosphorus: 34 mg, Potassium: 1250 mg, Sodium: 2 mg, Zinc: 0 Vitamins: 1 mg, 4 mcg, Vitamin B6: 0, Vitamin C: 21 mg, Vitamin K: 21
First, we season the meat with salt and pepper, coat it with mustard, cover it with the spice blend, drizzle with BBQ sauce, vinegar, and honey. Insert it in the oven with the probe inserted. Cook according to the program. Once we move to smoking, soak the wood chips for smoking beforehand, load the Retigo smoker, and smoke for about 1 hour. Let rest in the oven for 2 hours and still warm, shred it.
The juice obtained from cooking will be reduced in a rondeau and we will add BBQ sauce to obtain a sauce that we will mix with the already shredded meat.
With the obtained meat, we can use it as desired for pizzas, tacos, sandwiches, burgers, etc.
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