Slow-smoked pulled pork served with the BBQ Stove in the background
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Slow-smoked pulled pork

Pork shoulder seasoned with a smoky dry rub, cooked gently over charcoal and wood smoke, then rested until tender enough to pull apart.

Serves 8–10
Preparation 25 mins
Cooking 7–9 hours
Low & slow

Method

  1. Prepare the pork

    Pat the pork shoulder dry. Trim away only any very thick or loose pieces of surface fat, leaving enough to protect the meat as it cooks. Coat the pork lightly with mustard.

  2. Mix and apply the rub

    Combine the sugar, paprika, salt, pepper, garlic, onion and cumin. Press the seasoning firmly over every side of the pork. Leave it to stand while you prepare the BBQ Stove.

  3. Set the BBQ Stove for gentle heat

    Establish a steady charcoal fire in the upper cooking section. Arrange the heat so the pork can cook away from the strongest direct heat, then add one chunk of smoking wood. Aim to keep the cooking area at a steady 120–135°C.

  4. Begin smoking

    Place the pork into the cooking area with the fattier side uppermost. Close the lid or oven section and cook gently. Add another small piece of smoking wood only when the first has finished producing clean, light smoke.

  5. Keep it moist

    Mix the apple juice with the cider vinegar. After the first two hours, lightly brush or spray the pork every 60–90 minutes. Work quickly so the cooking area does not lose too much heat.

  6. Wrap through the stall

    When the outside has developed a deep, dark crust and the internal temperature is around 70–75°C, wrap the pork tightly in foil or unwaxed butcher’s paper with a small splash of the apple mixture. Return it to the BBQ Stove.

  7. Cook until tender

    Continue cooking until the pork is completely tender and a temperature probe slides into the thickest part with very little resistance. This is commonly reached at around 93–96°C, although tenderness matters more than the final number.

  8. Rest properly

    Keep the pork wrapped and rest it for at least 45 minutes, ideally one hour. Resting allows the juices to settle and makes the meat much easier to pull.

  9. Pull and serve

    Carefully open the parcel and save the cooking juices. Remove any large pieces of fat, pull the pork into strands and mix through enough of the reserved juices to keep it rich and succulent. Serve in soft rolls, tacos or alongside slaw.

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