Pulled Pork

2kg rolled shoulder of pork

dry rub

1 teaspoon each of –

  • Sea Salt
  • Cumin
  • Garlic Powder
  • Black Pepper
  • Onion Granuals
  • Cayenne Pepper
  • Smoked Paprika

1/2 teaspoon – mustard powder

1 Table spoon each of

  • Muscavardo Sugar
  • Light Brown Sugar
  • Demerara Sugar
90 mins on the weber to smoke at 115 - 130c
5 hrs 30 mins in the oven in a roasting dish with a lid at around 105c until the internal temperature of the meat reached 93c

Pulled apart then returned to the juices(with fat skimmed off) to rest.  stored in the fridge sered the following day with BBQsauce can coleslaw in tiny rolls

Next time I might use a little bit less caynenne or paprika

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