Pork
Tesco Pork Shoulder for £2.50/kg?!
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
- - 2.2 Pork Shoulder Into Some Pulled Pork
- - The Salt
- - That Fully Rub
Method
- 1. Trim any excess fat and remove the rind if present.
- 2. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- 3. Preheat your smoker to 150°C (302°F).
- 4. Place the meat on the smoker and cook at 150°C for approximately 4 hours.
- 5. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- 6. Continue cooking until the internal temperature reaches 95°C (203°F).
- 7. Rest the meat for at least 1 hour before slicing or pulling.
- 8. Pull the meat apart using forks or bear claws, discarding any excess fat.
