Hickory Smoked Pulled Pork

If you've got a Kettle Grill or a Smoker, you'll want to try this one at home or on the tracks!

The Gear you need

• Any BBQ you can use to smoke.

• A good bag of Charcoal around 4kg (briquettes, lump, natural wood, or your favourite)

• Water Pan (optional)

• Digital Thermometer (optional)

The Ingredients you need - mixed in a bowl or shaker

• 1 x 3kg Bone In Pork Shoulder from your local butcher

• 2.5 Tbsp brown sugar

• 3 tsp Salt

• 3 tsp Black Pepper

• 2 tsp Sweet Paprika

• 2 tsp Onion Powder

• 2 tsp Garlic Powder

• 2 tsp Cayenne or Chilli Powder

• American Mustard or Oil

• Apple Cider Vinegar

• 1 Beer

“Kettle Grill or a Smoker? You'll want to try this one!”

How to Do It

• Start off by coating your Pork Shoulder with a good amount of Mustard or Oil. This will help stick your dry rub to the meat and sink the flavours in a bit deeper.

• Mix the dry rub (Brown Sugar, Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, Cayenne) into a container and cover the entire cut of meat. Try not to miss any spots, this will keep the flavour and colour consistent.

• Wrap the Pork up in cling wrap and chuck it in the fridge for about an hour.

• While the meat is cooling down, start your fire and bring the temperature of your cooker up to 250 - 275 degrees Fahrenheit (107 - 121 Celsius). Place a water pan underneath where you plan to cook your Pork, this will stop the meat drying out too much and help make regulating the temperature a bit easier.

Click here for the easiest way to light your fire.

• Put your meat onto the smoker and maintain your temperature between 250 - 275F. Spray your meat down every 2 hours with some Apple Cider Vinegar, Beer, or just Water. This will help keep the moisture in the meat and stop it drying out.

• Right around 6 hours the meat will be ready to "wrap". Wrapping it up in aluminium foil will tenderise the meat and make it easy to pull apart when it's time. Get it back onto the cooker and maintain for another hour at 250 - 275 F or until the internal temperature of the Pork reaches 190 - 195 F.

• Let it rest for about an hour, dress with your favourite BBQ Sauce and serve up!