Pulled pork

Ingredients

Quantities for 10 servings.

• 4 kg Pork shoulder, bone-in
• 4 tbsp Smoked paprika
• 4 tbsp Brown sugar
• 2 tbsp Mustard powder
• 2 tbsp Garlic powder
• 1 tsp Cayenne
• 3 tbsp Mustard, as a binder for the rub
• 250 ml Cider vinegar
• 250 ml Apple juice
• 300 g Hickory or apple wood chips
• 10 piece Buns, to serve
• to taste Salt and pepper

Method

1. Mix the paprika, sugar, mustard and garlic powders, cayenne, salt and black pepper.
2. Smear the shoulder with mustard as a binder and coat it all over in the dry rub.
3. Leave the meat in the fridge overnight, covered with film.
4. Bring the smoker or oven to 110 °C and take the meat out an hour ahead so it warms up.
5. Smoke it fat side up for six hours, spritzing with the vinegar and apple juice mix every hour.
6. When the internal temperature reaches 75 °C and stalls, wrap the meat in foil and return it to the heat.
7. Hold it to 95 °C inside, about four hours more, rest it an hour still wrapped, and pull it apart by hand.