Wood Chick's smoked pork shoulder

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Ingredients

  • 1 (2 1/4kg) or larger bone-in pork shoulder
  • 55g barbecue dry rub, homemade or store-bought
  • 250ml apple juice in spray bottle
  • Special equipment:
  • Smoker
  • Charcoal
  • Hickory and apple wood chips soaked in water for 30 minutes prior to cooking

Use imperial measurements

Method

How to make Wood Chick's smoked pork shoulder

1) Twelve hours prior to cooking, trim the fat cap of the shoulder to 1/2cm thickness. Season heavily with the dry rub. Place in a plastic bag and refrigerate overnight.

2) Remove the pork from the refrigerator 2 hours prior to cooking so it comes to room temperature.

3) Prepare a smoker to a temperature of 95-100C and place one handful of hickory chips and one handful of apple chips on the hot coals.

4) Place the pork shoulder in the smoker and smoke for 14-16 hours, adding one handful of hickory and one handful of apple chips every 4 hours. After 5 hours in the smoker, begin spraying the pork generously with apple juice every 2 hours.

5) Pork will be done when the internal temperature reaches 75-86C.

Pull or chop the meat as desired and top with your favourite sauce!

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