A favourite for catering a larger (or hungrier) group!
- Meat Thermometer
- Aluminium Foil
- Pork cut (shoulder, pork collar or pork collar butt)
- BBQ Dry Rub
- Apple Juice
- Preheat your pit at 250f / 121c.
- Trim your pork cut as required, removing any excess fat.
- Rub the pork cut with your BBQ dry rub and place it back in the fridge for 30 minutes prior to cooking.
- Place your pork cut on the cooker on indirect heat.
- Close up the BBQ and don't open it for the first 2 hours. Remember, lookin' ain't cookin'!
- After the first 2 hours, check the pork and spritz with water if it looks dry in any spots. Redo this as required every 30 minutes if the cut looks a little dry on the outside.
- We are looking to take the pork to an internal temperature of 165f / 74c or above, after this point, remove it from the pit.
- Wrap it tightly in aluminium foil, with 1/2 to 3/4 cup of Apple juice.
- Once wrapped, place back on the pit on indirect heat and take the pork through to an internal temperature of approximately 203f / 95c, then ignore the internal temperature.
- From this point, we go by feel. Using a skewer, probe the pork. Keep cooking until it probes like butter with no resistance on the skewer.
- Once the meat is probing like butter all over the cut, take it off the cooker, upwrap it but leave it in the foil with the juices, uncovered for 5 minutes to vent.
- Once the meat is vented, wrap it tightly in foil and place it in a warm esky. Place a towel on top and let it rest for 1 hour.
- Once it has rested, remove from esky and pull / shred the meat. Run the juices from the foil back through the pulled meat, then it's ready to serve.