Smoked Pulled Pork Shoulder
Nothing beats a barbecue of low and slow cooked pork shoulder. This is my favourite smoked pork recipe, and it always satisfies a hungry crowd.
Serve with coleslaw, soft rolls and a glass of our 2021 Tempranillo!
4 kg pork shoulder (bone in)
1/2 cup apple juice
1/2 cup brown sugar
2 tbsp sea salt
4 tsp chilli powder
4 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp black pepper
1 tsp cayenne pepper
1. In a bowl mix together the spice blend ingredients. Reserve 1/2 cup for later use after pork is pulled.
2. Using paper towels, dry off the pork shoulder & rub spice blend on all sides of the pork shoulder. Wrap the pork in plastic wrap and refrigerate for at least 8 hours.
3. An hour before smoking, unwrap the pork shoulder and let it come to room temperature.
4. Preheat smoker to 110°C. Prep your wood chips or pellets as per manufacturer’s instructions.
5. Place the unwrapped meat directly on the clean grill rack of the smoker.
6. After 4 hours, spritz all sides of pork with apple juice. Continue cooking, spritzing the meat every 30 minutes, until the pork internal temp reaches 70°C.
7. Remove meat from smoker and wrap in butcher paper or a double layer of aluminum foil. Place back in smoker and continue smoking it wrapped until it reaches an internal temp 100°C.
8. After meat reaches desired internal temperature, transfer wrapped meat from smoker to an empty esky(lined with a towel to assist with lifting it out) Allow wrapped meat to rest for 1 hour, covered.
9. Lift from cooler, remove paper or foil wrap and discard. Place smoked pork shoulder carefully on a baking sheet or tray. Remove pork bone and discard. The meat should fall apart easily. Use forks or BBQ claws to pull and shred the pork.
10. Sprinkle liberally with remaining 1/2 cup sweet pork dry rub spices. Feel free to add more apple juice or your favorite BBQ sauce.
11. Serve with coleslaw, soft rolls and a glass of our 2021 Tempranillo!