BBQ Pulled Pork Recipe

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Steps

1. Step 1

   First of all we're going to make the rub. Add all of the rub ingredients into a jar and mix together until fully combined.

2. Step 2

   Take the Pork shoulder and remove the skin (you can ask your butcher to do this for you). Then score quite deeply (approx 1 cm deep) in a criss cross pattern on the top fat cap side of the meat.

3. Step 3

   Lightly dust the pork with the rub on all sides and into all the cracks and scores in the pork.

4. Step 4

   Cover and leave for 1-2 hours or up to overnight to allow the meat to dry brine.

5. Step 5

   When you're ready to cook, preheat your BBQ or smoker to 110C (230F) and set the BBQ up for indirect cooking (see note 2). I use applewood to smoke as I love the flavour of applewood with pork, but hickory or oak would also work really well.

6. Step 6

   Once the BBQ is up to temperature then place a pan (or foil tray) in the BBQ underneath where the pork shoulder will be placed and pour in some water into the tray. (see note 3)

7. Step 7

   Place the pork shoulder in the middle of the BBQ and close the lid, and leave to smoke for 2 hours.

8. Step 8

   After 2 hours, you should see a lovely pink bark starting to form. At this stage the smoke has done its job penetrating the outer layer of the meat, Now we're going to transfer the pork joint to a foil tray and spritz with a little apple cider vinegar in a spray bottle. This is to help ensure the outside of the meat doesn't dry out. The acidity of the vinegar helps break through the fat and adds to the pork flavour.

9. Step 9

   We want to cook the pork for approx 2-2.5 hours per KG altogether (including the smoking) until the the internal temperature when tested with a meat thermometer is around 95C (200F) (see note 4). So for a 3kg pork shoulder, continue to cook with the BBQ set at 110C for an additional 4-5.5 hours, lightly spritzing with cider vinegar every hour. For the last hour of cooking cover the tray with foil and leave on the BBQ to continue cooking.

10. Step 10

    Once the pork has hit the internal temperature and the meat thermometer passes into pork nice and easily then we're ready to rest. Remove the tray from the BBQ and cover with foil and a couple of clean tea towels and leave to rest for 1 hour before serving.

11. Step 11

    Uncover the pork shoulder (remove the bone if you have a bone-in joint) and break up the meat. You can you a couple of forks or tongs. The meat should fall apart and the bone (if you have a bone-in joint) should come away clean.

12. Step 12

    Now you can serve just like this, or what I like to do for a traditional pulled pork, is add 6 tbsp of my homemade BBQ sauce (you can use your favourite brand) and mix it all together.

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