Pork
Cheap Supermarket Pork Shoulder - PART 2
This is one of my favourite cooks. It's the kind of recipe that looks impressive but is actually pretty straightforward once you know what you're doing. I've kept the method simple so you can focus on getting the basics right. Once you've nailed this, you can start experimenting with different rubs and techniques.
Ingredients
- - Pork went on at 12:30pm
- - Wrapped in foil at 5:20pm when it hit 75°C internal
- - Pulled off at 7:20pm at 95°C internal
- - Rested in a cool box until 8:30pm
- - Pulled beautifully and served in flatbreads
- - My BBQ Rub Recipe:
- - 1 Cup Salt
- - 1 Cup Garlic Granules
- - 1 Cup Sugar
- - ½ Cup Onion Granules
Method
- 1. Trim any excess fat and remove the rind if present.
- 2. Apply a thin layer of yellow mustard as a binder (optional but helps the rub stick).
- 3. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- 4. Preheat your smoker to 120°C (248°F).
- 5. Place the meat on the smoker and cook at 120°C for approximately 5 hours.
- 6. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- 7. Continue cooking until the internal temperature reaches 75°C (167°F).
- 8. Check for probe tenderness - the thermometer should slide in like butter.
- 9. Rest the meat for at least 1 hour before slicing or pulling.
- 10. Pull the meat apart using forks or bear claws, discarding any excess fat.
