How to smoke pulled pork

Time:

10 hours, depending on size

Ingredients:

• Pork Shoulder

• Your favourite spice mix

• 500ml apple juice

• 500ml butter (cubed)

• 1 cup brown sugar

Set the temperature

Heat up your smoker to the ideal cooking temperature of between 107°C and 110°C. 

Trim the pork

While your smoker is reaching the ideal temperature, trim the excess fat off your pork shoulder.

Add some spice mix

Rub the pork shoulder with your favourite spice mix.

Cook the pork

Once the smoker has reached ideal cooking temperature, place pork on a rack for 2 hours.

Add some apple juice, butter and sugar

Add your pork to an aluminum foil tray and add the apple juice, cubed butter and brown sugar. Wrap the tray with foil and cook for another four hours, checking it hourly. You'll know it's ready when it develops a lovely reddish-brown hue on the outside of the meat. 

Rest the pork

Once finished cooking, let the pork rest for a minimum of an hour. You can then use a fork, claws or your hands to pull it apart.