© Cairns BBQ Company
A favourite for catering a larger (or hungrier) group!
Pork cut (shoulder, pork collar or pork collar butt)
BBQ Dry Rub
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.
Cairns BBQ Company