Ingredients

3.5 kg bone-in pork shoulder
Aluminium tray
2 Tbsp coarse salt
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chilli powder
1 Tbsp paprika
½ Tbsp cayenne pepper
4 Tbsp brown sugar

Preparation

1. Blend all ingredients together and completely cover the pork shoulder.
2. Place in the aluminium tray (uncovered), and smoke for 1 hour per pound at 120°C, or until internal temp reaches at 75°C.
3. Remove from smoker and strain the juice into a small bowl.
4. Wrap the meat two times in foil.
5. Inject about 30ml per kg of the juice into the meat, then wrap 4 more times.
6. Place back on the smoker at 120°C for 1 hour per pound or until internal temp reaches at 90°C for pulled pork results.

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