Smoked Pork Shoulder with Cider BBQ Sauce
Also known in the US as a pork butt, this low and slow method of Texas-style bbq results in a soft and succulent pulled pork with the coveted ‘bark’ crust.
|Preparation Time:||30 minutes|
- 3.5 kg boneless pork shoulder
- American mustard, for spreading
- DRY RUB
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 2 tablespoons paprika
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- CIDER BBQ SAUCE
- ½ cup brown sugar
- ½ cup tomato ketchup
- ¼ cup barbeque sauce
- ½ cup cider
- 1 tablespoon Worcestershire sauce
Combine all the ingredients for the dry rub together.
SMOKED PORK BUTT
Pat the pork dry, spread with mustard and cover all over with Dry Rub. Place in the centre of the smoker and smoke at 135°C (275°C) until the internal meat temperature is 70°C (160°F) and a bark crust has formed. Wrap in foil and continue to smoke until the internal temperature is 90°C (195°F). Rest for at least 30 minutes before shredding.
CIDER BBQ SAUCE
Simmer all ingredients together until sugar dissolves and season to taste.
Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size and quality of the meat. Allow 6-8 hours for a full shoulder. A half shoulder (1.8kg) may take 4-5 hours.