Ingredients
6-8 pound pork shoulder
3 tbsp. yellow mustard
2-3 handfuls of wood chips - soaked
Rub:
1 cup brown sugar
1/2 cup chili powder
1/3 cup paprika
1/4 cup celery salt
1/4 cup garlic powder
1/4 cup onion salt
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Prepare rub, mop and barbecue sauce the night before. Rub pork shoulder with yellow mustard, cover with rub, and let rest for half an hour before placing on your barbecue. Set your barbecue for indirect grilling at 225°F. In a gas barbecue, use a smoker box for your wood chips; for charcoal barbecues, place a handful of soaked wood chips on the surface of the charcoal. Place the pork shoulder on the barbecue, close the lid. Begin coating with apple juice mop an hour into the cooking process and continue to baste every half hour. Leave pork on grill until the internal temperature of the pork reaches 185°-190° F. This could take from 6 to 10 hours, depending on weather conditions. Monitor the internal temperature of the pork using a meat thermometer. Once it has reached a temperature remove it from the barbecue, wrap it tightly in foil and allow it to rest for at least an hour before pulling. Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pork. Shred using pork claws or a meat fork. Mix with barbecue sauce and enjoy. Important Preparation Tips: Purchase a pork shoulder with a nice fat cap. There is a lot of flavour and moisture there, so leave it on. Keep the cooking temperature inside the barbecue constant at approximately 225°F. Take the guess work out of grilling by using a meat thermometer to monitor the internal temperature of the meat.
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Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish