Ingredients

1 pork shoulder (3.5 kg)
4 Tbsp of your favourite dry rub
6 to 7 heaping Tbsp yellow mustard
16 slider rolls, split and toasted
2 cups ketchup
¼ cup apple cider vinegar
2 Tbsp fresh lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic pepper

Preparation

1. In a heavy sauce pan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes.
2. Season pork shoulder generously with dry rub seasoning. Place pork in a resealable plastic bag.
3. Spread mustard evenly over pork while inside the bag to avoid mess. Seal bag and refrigerate overnight.
4. Preheat smoker to 110°C.
5. Place meat on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 185°F.
6. Remove from smoker. Cover with heavy-duty aluminium foil and return to smoker.
7. Increase smoker temperature to 85°C. Smoke for an additional 2 hours or until internal temperature reaches 90°C.
8. Let meat rest inside foil for 30 minutes. Then pull pork, Add to slider buns, pour on BBQ sauce, serve and enjoy!

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