Ingredients

3 -4.5 kg Boston Butt Shoulder Roast
1 cup of your favourite pork rub
1 bottle yellow mustard
1 cup brown sugar

Preparation

1. Trim excess fat off the pork shoulder.
2. Rub your pork with mustard and your favourite pork rub.
3. Add a coating of brown sugar to the roast.
4. Wrap in saran wrap and place in the refrigerator for 24-48 hours.
5. Smoke pork in smoker at 115°C, adding wood chips of choice to the fire for the first six hours.
6. When the internal temperature of the pork is 80°C, pull and wrap with heavy duty aluminium foil. Place back in the smoker or until internal temperature reaches 90°C.
7. Pull pork and wrap with an old towel and place in an ice chest for 1-2 hours.
8. The shoulder bone should come right out with little to no effort.
9. Take 2 forks and shred the pork while removing the excess fat.

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