My favourite pulled pork
Prep time–10-20 minutes (or overnight if you can get a liquid rub)
Cook time–up to 7 hrs
Serves–6-8 depending on size
Ingredients:1 Boneless Pork Collar Butt or Bone in Shoulder
Apple Juice/Pineapple Juice (if you’re naughty, your favourite fruity seltzer)
Barbecue Mafia La Famila Liquid rub (if you can’t get this, which I highly recommend you try to, substitute it for a sweet BBQ rub)
Method:
Set smoker to120c
If using a liquid rub, put the pork into a foil tray and marinate overnight, If using a regular dry rub, you can rub just before smoking. Place the pork into the smoker and cook until the internal temperature reaches at least 74c and you’ve got some really nice bark and colour starting to form, transfer the pork to a foil tray and add in your brining liquid of choice,I typically use about 300-400ml, enough to cover the bottom of the pork, but do what works for you!
Cover the foil tray and put back into the smoker at 150c for at least another 1-2 hrs before checking–When checking, insert a probe into the thickest part of the meat, it should feel like it’s going through melted butter, if not, wrap tightly again and check in another 30 minutes. Repeat until there is no resistance in the pork.
Once you’re happy with the done-ness, let the pork cool on the bench for 10-15 minutes, grab a second foil tray, put the pork into it, then grab a couple of forks or bear claws and shred the pork, once fully shredded, pour over as much of the braising liquid as you’d like.
DIG IN!
Enjoy
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