Pulled Pork with Apple smoking wood

Slow-cooked, butter-soft meat with a lightly sweet smoke flavour

For whom?

For BBQ heroes with patience. A real crowd favourite for parties or family evenings.

Ingredients:

• 2 kg pork shoulder (without rind)
• 2 tbsp mustard
• Dry rub of your choice (e.g. paprika, garlic, brown sugar, cumin)
• Barbecue sauce (for finishing)

You will need:

• Kamado or kettle BBQ with lid
• Charcoal (kamado), charcoal briquettes or coconut briquettes (kettle BBQ)
• Apple smoking wood
• Smoke box
• Aluminium foil and meat thermometer

How to make it:

1. Preparation
   Rub the meat with mustard and then generously with the dry rub. Leave to marinate overnight in the fridge.
2. Start low & slow
   Set up your BBQ for indirect heat (approx. 110-120 °C) and light the charcoal. Add apple smoking wood for mild sweet smoke.
3. Cooking
   Leave the meat to cook for 6-8 hours until 90-95 °C core temperature. Wrap in aluminium foil after 5 hours if it dries out too quickly.
4. Pulled perfection
   Leave to rest for 30 minutes, then pull apart with two forks. Mix with a little barbecue sauce and serve on a bun.