Three steps to the perfect barbecue
10 hours, depending on size
• Pork Shoulder
• Your favourite spice mix
• 500ml apple juice
• 500ml butter (cubed)
• 1 cup brown sugar
Heat up your smoker to the ideal cooking temperature of between 107°C and 110°C.
While your smoker is reaching the ideal temperature, trim the excess fat off your pork shoulder.
Rub the pork shoulder with your favourite spice mix.
Once the smoker has reached ideal cooking temperature, place pork on a rack for 2 hours.
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.
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.
Enjoy the smoky flavour!