Smoked Pulled Pork

1. Prepare rub and mop the night before.  Rub pork shoulder with yellow mustard, then massage the rub into the meat.  Let the pork rest for half an hour before placing onto the Keg.

2. Set the Keg up for indirect grilling at 107°c and fill the diffuser with water. Place a handful of soaked wood chips on the surface of the charcoal. Place the pork shoulder on the smoker, close the lid and cook for at least 6 hours. Spray with mop every half hour. Monitor the internal temperature of the pork using a meat thermometer. Once it has reached a temperature of 82°c, remove it from the smoker, wrap it tightly in foil and allow it to rest for at least an hour before pulling.  Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pulled pork.

IMPORTANT TIPS:

• Low and slow is the name of the game here! We like to start the smoking before we go to bed, around midnight. Usually, a 2.7 - 3.2kg pound pork shoulder will take 12 to 14 hours.  As a rule of thumb,  allow 2 hours per pound of meat.  The Broil King Keg is very efficient and reliable, so if you set it up properly with lots of charcoal, and adjust the vents correctly the temperature will remain constant all night long.  It’s okay to not spray with the mop while you sleep, just start as soon as you get up.  If you’ve chosen a shoulder with a nice fat cap (and you should, there’s so much flavour and moisture there) the meat will stay nice and juicy regardless.