Ingredients
- 4 tsp Garlic Powder
- 2 tsp Cumin ground
- 8 tbsp Paprika
- 4 tsp Black Peppercorn ground
- 1 tsp Cayenne Pepper
- 4 tsp Celery Salt
- 3000 g Pork Shoulder finely chopped
- 50 g American Mustard
- 100 ml Rapeseed Oil
- 1000 ml Apple Juice
- 300 ml Barbecue Sauce
- 20 Buns
- 250 g Mature White Cheddar grated
Instructions
- Combine all of the pork rub ingredients and store in an air-tight jar.
- Rub the pork shoulder with mustard.
- Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub.
- Indirectly smoke the meat at 110ºC for 8 hours, turning every 2 hours so no side gets too much heat.
- Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub.
- The pork is ready when the internal temperature is above 85ºC.
- Cover and rest for an hour, then transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat or gristle.
- Place in a bowl and stir in the barbecue sauce.
- Spoon the mixture onto the bun bottoms, top with cheese and add the bun tops.
| Serves | 12 |
|---|---|
| Prep Time | 1 hr30 mins |
| Cook Time | 8 hours |
