Professional storage solutions for outdoor kitchens: architectural design, functionality and durable quality in a single modular system.
Napoleon built-in drawers have been meticulously designed to provide a comprehensive storage solution for custom outdoor kitchen projects. Each unit is constructed from premium materials and features a sophisticated finish that reflects the brand’s excellence. Thanks to their modular design, these drawers not only optimise space and improve order, but also elevate the outdoor cooking experience to a higher level, where every tool and utensil finds its place with precision and style.
Sturdy Stainless Steel Construction
The foundation of each built-in drawer is its solid structure, made entirely of high-quality stainless steel, chosen for its proven resistance to weathering, heat and moisture. This alloy is particularly effective in outdoor environments, where temperature changes, grease, steam and exposure to rain or dust can damage other materials. Its brushed, non-porous finish not only gives it a modern, polished appearance, but also facilitates daily maintenance, allowing it to retain its lustre with minimal effort.
Designed for Custom Outdoor Kitchens
These built-in drawers are not intended as standard solutions, but as customisable pieces that can be integrated into free-standing or modular outdoor kitchens. Each model has specific installation dimensions that allow for seamless inclusion in custom-built or bespoke furniture. The precise fit and seamless finishes guarantee a clean and professional installation, adapting perfectly to any architectural structure. This allows designers, architects and end users to have a truly bespoke storage solution without sacrificing aesthetics or functionality.
Soft Close Technology for Comfort and Longevity
One of the key elements that distinguishes this line of drawers is its soft-close system. This state-of-the-art mechanism avoids sudden impacts when closing, prolonging the life of both the drawer and its contents. Its use provides a premium feel with every movement, reinforcing the perception of quality. In addition, this technology is especially useful when handling delicate items, such as glassware, chef’s knives or hot trays, allowing controlled closing without noise or effort.
Advanced Functionalities for Professional Outdoor Kitchens
Beyond simple storage, Napoleon built-in drawers incorporate specific functions aimed at making outdoor work easier. For example, the double waste drawer includes two pull-out bins for hygienic and organised sorting of rubbish and recycling. In addition, it integrates a kitchen roll holder that keeps paper or napkins close at hand during food preparation. These features make these drawers an active extension of the cooking process, improving efficiency, reducing trips and keeping the work environment clean.
Professional Aesthetics and High Brand Recognition
Each drawer reflects the visual identity of Napoleon, a brand renowned for its elegant design and high-end materials. The anodised aluminium handles, presented on all models, not only offers superior resistance to wear and corrosion, but also provides a sophisticated finish that blends perfectly with other kitchen components. This visual coherence brings a touch of luxury and professionalism to the ensemble, reaffirming the exclusive character of the environment. In addition, the presence of the Napoleon logo and characteristic design reinforces the prestige of the installer of this type of solution.
Model Comparison Table
Comparing the characteristics of the different models available will allow you to choose the perfect configuration according to the space available, the functions required and the style of use envisaged. This table summarises the dimensions, the type of compartment, the integrated functions and their ideal application.
| Model | Total Dimensions (cm) | Installation Dimensions (cm) | Drawer Type | Additional Features | Ideal Application |
|---|
| Small Drawer | 54.6 x 29.8 x 59.7 | 47.3 x 22.2 x 57.8 | 1 small drawer | Soft closing | Basic accessories, light utensils |
| Double Waste Bin | 54.6 x 70.5 x 59.7 | 47.3 x 62.9 x 57.8 | 2 drawers | Removable containers, roll holders | Hygienic waste management |
| Wide drawer | 114.9 x 29.8 x 59.7 | 108 x 22.2 x 57.8 | 1 wide drawer | Soft closing | Large utensils, trays |
| Large and small double drawer | 54.6 x 70.5 x 59.7 | 47.3 x 62.9 x 57.8 | 2 mixed drawers | Soft closing | Classification by size and frequency |
| Small Double Drawer | 54.6 x 50.2 x 59.7 | 47.3 x 42.5 x 57.8 | 2 small drawers | Soft closing | Basic organisation, small spaces |
| Small triple built-in drawer | 54.6 x 70.5 x 59.7 | 47.3 x 62.9 x 57.8 | 3 small drawers | Soft closing | Detailed segmentation and classification |
| Large drawer | 54.6 x 50.2 x 59.7 | 47.3 x 42.5 x 57.8 | 1 large drawer | Soft-close | Bulky accessories, grills or firewood |
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Professional Maintenance Guide and Recommended Uses for Napoleon Built-In Drawers
The longevity, functionality and impeccable appearance of Napoleon built-in drawers depend largely on proper, regular and systematic maintenance. Below is a detailed guide with preventive and corrective actions that should be performed at different frequencies (daily, weekly and seasonal), ideal for keeping these modules in optimal condition for years, even in harsh environments such as coastal areas or regions with high humidity.
Daily Maintenance, Aesthetic and Functional Preservation
This maintenance is designed to preserve the visual appearance of the drawers and prevent the accumulation of grease or salt residue.
- Surface cleaning with a microfibre cloth: Remove dust, splashes or stains with gentle movements. A cloth dampened with warm water is preferable.
- Use of neutral detergent: For more stubborn dirt (grease or food residue), a mild, non-abrasive detergent is recommended.
- Immediate drying: Stainless steel can stain if left damp. Dry the surface thoroughly to avoid water marks or mineral residue.
Weekly Maintenance, Internal Mechanisms and Technical Details
It is advisable to check the moving parts and contact points every week to ensure smooth and safe operation.
- Inspection of telescopic rails and soft-close mechanism: Ensure that the drawers open and close without resistance. Clean the rails with compressed air or a dry swab if necessary.
- Application of dry lubricant: In contact areas, a specific lubricant for stainless steel (silicone and oil free) will maintain smooth opening/closing.
- Handle check: Clean the anodised handles with a dry cloth and check that they are not loose. Tighten the screws if necessary.
Seasonal Maintenance, Prevention and Comprehensive Protection
This type of maintenance is ideal for preparing furniture before and after winter or during prolonged periods of inactivity.
- Weather protection: Use heavy-duty covers that are waterproof but breathable to prevent internal condensation.
- Deep cleaning of interiors: Empty drawers completely and clean the interior with specific products for stainless steel (non-acidic formulation).
- Structural check: Check that there are no signs of rust on screws, joints or internal corners. If rust is detected, clean it with a brass brush and apply an anti-rust protector.
- Structural fastening check: Check that the drawers are firmly embedded in their structure and that there is no unusual movement or vibration when opening.
Important: In coastal areas or where there is high humidity, it is recommended to reduce the intervals between maintenance, especially with regard to cleaning and drying.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.
Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.
Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
Recipe for Traditional Smoked Pulled Pork + Vegetarian Pulled Jackfruit
American inspiration with a gourmet touch over a slow fire: juicy, smoky sandwiches full of flavour, with options for all palates.Pulled pork is a classic low & slow BBQ dish. The long cooking time and smoking with hardwoods allow the meat fibres to soften until they fall apart, creating a unique texture that, combined with barbecue sauce and soft bread, is simply irresistible. In its vegetarian version, jackfruit faithfully imitates this texture, making it an ideal alternative for those who want to avoid animal products without sacrificing flavour or technique.Both versions are prepared outdoors with the help of
barbecues with lids or smokers, and with all the organisational elements perfectly stored and within reach thanks to
Napoleon built-in drawers.
Classic Barbecue-Style Smoked Pulled Pork
Ingredients (serves 6-8):
- 2 kg boneless pork shoulder (preferably with some intramuscular fat)
- 2 tablespoons Dijon mustard (as a binding agent)
- 3 tablespoons brown sugar (for caramelisation and sweetness)
- 2 tablespoons smoked sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coarse salt
- 200 ml artisanal or homemade BBQ sauce
- Walnut, cherry or apple wood for smoking (chips or chunks, depending on the type of barbecue)
- Brioche, wholemeal or artisan bread
- Classic coleslaw (white cabbage, grated carrot, mayonnaise, vinegar and sugar)
Preparation
- Prepare the dry rub: In a bowl, mix the brown sugar, paprika, garlic, cumin, salt and pepper. This mixture will give the meat a rich flavour.
- Marinate the meat: Coat the pork shoulder with Dijon mustard, then sprinkle the rub generously on all sides, pressing it in so that it sticks. Let marinate in the refrigerator for at least 8 hours, ideally 24 hours.
- Prepare the barbecue: Light the barbecue or smoker to a low temperature (110–120 °C) for indirect cooking. Place the moistened wood chips or chunks directly on the coals or in an external smoker.
- Smoke and cook: Place the shoulder on the grill away from direct heat, cover the barbecue and cook for 6 to 8 hours, adding wood every 60–90 minutes. The meat should reach between 90 and 95 °C in the centre to be ready.
- Rest and shred: Wrap the meat in aluminium foil and let it rest for 30 minutes. Then, using two forks, shred it completely.
- Mix with BBQ sauce: Add hot BBQ sauce and mix well so that all the fibres are impregnated with flavour.
- Assembly: Place the meat on soft bread, add coleslaw on top and serve hot. You can also add gherkins, pickled onion or jalapeño slices to vary the texture.
Extra tip: Save the cooking juices and mix them with the BBQ sauce for a juicier experience.
Vegetarian version of pulled jackfruit with a smoky flavour
Jackfruit is a tropical fruit that, when unripe, is used for its stringy texture, which incredibly well mimics pulled meat.Ingredients:
- 2 cans of jackfruit in brine or water (not in syrup)
- 1 medium onion, chopped
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of vegan BBQ sauce
- 2 tablespoons of vegetable oil
- Vegetable brioche buns
- Coleslaw with vegan mayonnaise (vegan coleslaw)
Preparation:
- Prepare the jackfruit: Drain and rinse the jackfruit thoroughly. Remove the hardest parts (pits) if necessary and shred it with your fingers or forks to simulate fibres.
- Aromatic sauté: In a frying pan or on a griddle over the barbecue, sauté the onion and garlic until seared.
- Season and cook: Add the jackfruit and season with soy sauce, vinegar, cumin and smoked paprika. Cook over medium heat for 10-15 minutes, stirring to allow the flavours to penetrate.
- Smoke (optional): If you want a more intense flavour, place the jackfruit on a perforated steel tray and smoke it for 30 minutes at a low temperature (110 °C) with wood chips.
- Add sauce: Mix with the BBQ sauce and cook for an additional 5 minutes.
- Assemble the sandwich: Serve on vegetable bread with vegan coleslaw, and add avocado, pickles or arugula if desired.
Extra tip: You can also serve this mixture on nachos, in corn tacos or in burritos with rice and beans.
Final Thoughts on Outdoor Cooking with Napoleon Built-in Drawers
These types of preparations—long-lasting, with several ingredients and seasonings—demonstrate the importance of a well-organised and accessible kitchen. Thanks to Napoleon built-in drawers, it is possible to keep the work surface clear, have utensils sorted, and quickly access trays, containers, aluminium foil, or condiment jars. Structural efficiency translates into a more relaxed, precise and enjoyable culinary experience, whatever the recipe.
