I Smoked this on the Kamado Joe, using cherry and apple wood. It’s simple, but a real cloud pleaser – You’ll need a foil tray, instant-read thermometer and a spray gun.
Whole Pork shoulder, skin and most of fat-cap removed
1 Tbsp Olive oil
This will make plenty, you’ll need some for the cook and the rest to season the pork once pulled.
6 Tbsp soft brown sugar
2 Tbsp Sea salt
3 Tsp Garlic granules
3 Tsp Onion granules
3 Tsp Paprika (preferably smoked)
2 Tsp black pepper
1 Tsp chilli flakes (optional)
300ml Apple Juice
100ml Apple cider vinegar
1 Tsp hot sauce (choose smooth stuff like Sriracha, not ones with flakes or lumps) or just use honey.
1) Remove any excess fat\silver skin from the pork and drizzle with Olive oil.
2) Set the BBQ indirect for 275f. If you’re using a Kamado, you should use both deflector plates.
3) While the BBQ is heating up, mix the rub and dust 3/4 of it all over the pork, rubbing in to bind.
4) Put some smoke wood on the BBQ (I used Cherry & Apple) and place the pork on the grates, shut the lid and cook for 1 hour.
5) While that’s happening mix the spritz – After one hour, spray the pork. It’s not the end of the world if you can’t do this (i.e you don’t have a spray gun), you can still add to the pork when you wrap it.
6) Leave to cook for roughly 3 hrs, depending on the size of your pork, spritzing every hour. Internal temp should hit 165f before you start the next step.
7) Once you’re at 165, it’s time to wrap. Place the pork in a foil tray and pour some spritz around the base. Cover tightly with foil and place back on the BBQ.
8) Cook for another 2 / 3 hours to finish, temp should be 200 – 203f – cook to temp not time! Another way to tell is the instant-read thermometer should poke it the pork with no resistance.
9) Once at temp, leave it to rest for 30 minutes.
10) Pour out most of the juices and keep them separate, then pull the pork in the tray. Adding the juices back in to get the consistency you like. Dust with the rest of the rub and mix again. Enjoy