Easy-Delicious Smoker Pulled Pork

3Kg Pork Serves 7-9 people

Smoker time is ~8-9hrs

Can be done in your Kitchen oven (!!)

Scroll down for how-to photos

INGREDIENTS

• Pork shoulder (Boston Butt) or collar, typically 3-4 Kg in weight
• ~75g Dijon or American yellow Mustard
• Cloudy Apple Juice, ~40ml per kg pork and more for spritzing
• Darling Fresh Smoke Haus Rub, ~25g/kg pork. We recommend our JS#4 All-Rounder or Darling Downs Dust
• Injector
• Probe thermometer, preferably one you can leave in the smoker
• Spray bottle
• Large deep aluminium tray (to hold pork)
• Aluminium foil
• Bear claws or forks to pull
• Barbecue sauce
• Melted Butter

PREPARATION – 30min

• Remove Pork Shoulder from fridge to warm up
• Fire up the smoker to pre-heat.
• Pat pork dry with paper towel
• Trim excess fat to a 5mm layer, both sides
• Inject with cloudy apple juice. For extra flavour, add BBQ sauce, brown sugar, worstershire sauce, melted butter, apple cider vinegar, honey, or even hot sauce!
• Mop up any excess liquid with paper towel
• Slather mustard all over, as a binder for the rub
• Sprinkle your Rub evenly from ~15cm height, both sides, and rub in.
• Place your thermometer probe so the tip is at the centre of the thickest part of the meat

SMOKER – ~8-9hrs for 4Kg Pork

• Heat smoker to 110-120degC (230-250degF)
• Place a water pan in the smoker, and top up as needed. Wet smokers smoke better
• Smoke for 3hrs, then spritz the top on all sides with cloudy apple juice, repeat every hour until wrapped
• When the internal temperature is 75degC, place in a large deep aluminium tray
• Pour in 1 cup apple juice, then cover and seal very well with aluminium foil, place back in smoker.
• Smoke until the internal temperature is 98degC

REST & SERVE – 1hr

• Remove foil and pull with bear claws or forks in the tray
• Add BBQ sauce and melted butter to taste (2:1 ratio works well) and stir through
• Serve and enjoy!

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