Ingredients
Dry Rub
Meat
- 4kg Pork Shoulder
BBQ Sauce
Method
- Rub the rub into the pork shoulder generously. Leave for at least an hour but preferably overnight.
- Get your smoker up to 110 Celcius.
- Place the shoulder on the grill fat side down.
- Cook until internal is reading 65 Celcius. This should be roughly 3-4 hours.
- Take the shoulder off the grill and put onto foil.
- Put a few tablespoons of apple juice over it and totally wrap it.
- Put it back onto the grill and cook until it reaches 95 Celcius this should take the cook time up to around 7-8 hours.
- Just before you take it off the grill. Pour boiling hot water into your cooler and close the lid. Leave for 1 minute.
- Empty the cooler carefully and wipe dry. This will get the cooler up to a higher temperature.
- Take the pork shoulder off and wrap in another layer of foil. Then place in the cooler for up to 2 hours.
- After 2 hours take it out and pull the pork.
- Let the pork cool.
- Portion up the pork and vacuum seal it. You can then sous vide it when your ready.