Pulled Pork Sliders

You’ll need 4 hours of cook time for every 1kg of pork. For example, an 4kg pork shoulder will take about 16 hours from start to finish.

1. Cure your meat removing superficial extra fat and sprinkle a little Worcestershire sauce/Mustard
2. Pour an homogeneous layer of rub and let sit
3. Set up your kettle with minion method, light 1/4 chimney and pour it in the centre.
4. Cover your heat deflector plate with 2 layers of aluminium foil, with a little salt between them to help stabilisation.
5. Add some wood chunks, 2 on lighted briquettes and 1 a little away from them then place the plate over the briquettes, taking care to make it not touch the charcoal.
6. Place a drip tray on the heat deflector plate with about 3-4cm of water.
7. Set up your kettle at 120°C, add a light second layer of rub on your meat and start your cook!
8. If necessary, after about 1h spray a little apple vinegar or juice over the meat.
9. Around internal temperature of 70°, or when you get a good bark, foil your meat with a little apple juice or vinegar. Around internal temperature of 98° check your meat tenderness with a probe, then remove the meat from the kettle and let sit in a warm place for about an hour.
10. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon of the BBQ Rub. Serve and enjoy!