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!