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Ingredients
3.5kg Hand of Pork (Or Bone in Pork Shoulder, Boston Butt)
1 Chunk of Cherry Smoking Wood
1 Chunk of Hickory Smoking Wood
Rub
1 tbsp Black Pepper
1 tbsp Garlic Granules
2 tbsp Onion Granules
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
2 tbsp Brown Sugar
1 tsp Cumin
Mopping Sauce
150ml Cider Vinegar
150ml Apple Juice
100ml Ketchup
50ml Tabasco
50g Brown Sugar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chilli Powder
1 tsp Smoked Paprika
1 tsp English Mustard Powder
½ tsp Black Pepper
½ tsp Salt
Method
Start off by mixing together all the rub ingredients. Now set-up your BBQ for indirect cooking at about 275F/135C (you can cook at 225F/110C which a lot of people do but I find I get just as good results in a shorter time using the higher temperature) and add the smoking wood chunks.
Rub the pork all over then put your Pork into the BBQ and smoke it until it reaches 165F/74C.
While the Pork is cooking you can make your mopping sauce. Simply combine all of the mopping sauce ingredients in a pan over a medium/low temperature. Keep stirring it until all the ingredients have dissolved then allow it to cool.
When the Pork reaches 165F/74C you need to wrap it in foil. At this stage the pork is cooked but you are now going to bring it to pulled pork temperature. Using some thick, good quality, tin foil lay out two large strips in a cross shape and put the Pork onto it. Bring the foil up around the sides to form a sort of foil bowl.
Pour 4 or 5 tablespoons of your mopping sauce over the Pork and then finish wrapping the foil around the meat, you may need a bit more foil to ensure it is completely wrapped. Put the Pork back in the BBQ and cook until it reaches between 195F/91C and 205F/96C. Removing and inserting the probe should meet no resistance when it is cooked perfectly.
Remove the Pork from the BBQ but keep it wrapped in the foil but open the top and allow it to vent then leave to rest for at least an hour.
When you are ready to serve use either two forks or some bear claws to pull your Pork!
QFEST Pulled Pork
This pulled pork recipe proved to be a firm favourite with those at QFest in 2017, it looks like it will be back again for 2018, but here's how you can make it at home for yourself..