“Perfect” Pulled Pork

Order a ‘Boston Butt’ (1.75kg – 2.2kg) from ‘The Village Butchers’. Ensure it’s boneless, rindless, and trimmed.

Prepare an injection mix with BBQ sauce, apple juice, and water in a 25%/50%/25% ratio. Inject this mixture deeply into the butt at 5cm intervals to keep the meat moist and flavourful.

Score the top of the pork butt about 1cm deep to maximize the rub’s penetration. Apply Blazing Star Pork’n Rub generously on all sides, cover, and refrigerate for 6 hours.

Use the ProQ fuel basket with the Minion Method. Fill it with ProQ coconut shell briquettes and cherry wood chunks for smoke.

Place a foiled water pan with lava rocks inside and a dish containing a can of cider on the lower shelf for added moisture.

Remove the pork from the fridge. Light a chimney of fuel and pour it into the centre of the fuel basket once established. Insert probes for temperature monitoring and place the pork butt on the top shelf above the cider dish. Sprinkle more rub on top.

Keep an eye on the smoker’s temperature using your Inkbird. Maintain a steady 120°C for optimal results.

After 5 hours, when the internal temperature hits 71°C (160°F), double wrap the pork tightly in foil with a splash of apple juice. Place it back on the smoker, inside a disposable aluminium tray.

Continue smoking until the internal temperature reaches 96°C (205°F), approximately another 2.5 hours.

Remove the pork from the smoker and let it rest for 30 minutes. Shred the pork, pour the juices from the foil over it, and mix well.

Enjoy your pulled pork fresh or vacuum seal portions for later use on burgers, jacket potatoes, or other dishes.