Fall apart tender and smoky barbecued pork shoulder, cooked low and slow!
- 1 pork shoulder (Boston butt cut, with bone, 4-5 kg)
- Suckle Busters Hog Waller Pork Rub
- Heath Riles Pork Injection & Brine
- BBQ Sauce
- 3 handfuls of smoking chips
- 1 BBQ smoker
- 1 meat thermometer
- 2 large sheets of butcher paper (or parchment paper)
- Soak & inject the pork shoulder with Heath Riles Pork Injection & Brine, cover and marinate in the fridge for at least 6 hours. Around 30 min before the end of the marination time, remove the meat from the fridge to allow it to warm up to room temperature.
- Place smoking chips in a bowl with enough water to cover them and soak for around 30 min. Drain and drip dry. Prepare the grill for low indirect heat (lid closed, 125°-135°).
- Place smoking chips in the smoker and put in the grill. Place the marinated shoulder on the grid. Smoke the meat in the closed grill for 4-5 hours. After the end of the first grill time, the meat should have a nice crust and a reddish-brown color. The core temperature should reach 48°-56°.
- Grill the pork shoulder for another 3-4 hours, repeatedly brushing it with the marinade. After this second grill time, wrap the shoulder (current core temperature 78°-86°) in the butcher paper. The meat should be fully covered by the paper.
- Grill the wrapped pork shoulder for another 2-3 hours until the meat yields under finger pressure: core temperature 92°-95°. Remove the done pork shoulder from the grill and allow to rest without heat for 1-2 hours, preferably in a sealed insulated box or in the oven.
- Unpack the done pulled pork, making sure to catch the cooking juices. Mix the BBQ Sauce in with the cooking juices. Pull the meat from the shoulder in fibrous strands, mix individual portions with the sauce depending on taste and arrange on plates.