Pulled Pork

In a small mixing bowl, combine 3 tablespoons smoked paprika, 4 tablespoons light brown sugar, 2 tablespoons garlic powder, 1 tablespoon onion powder, 2 tablespoons kosher salt, 1 tablespoon ground black pepper, and 1 teaspoon cayenne pepper. Stir until fully blended, breaking up any clumps of brown sugar. Pat the 2000g boneless pork shoulder completely dry with paper towels, then rub all exterior surfaces with 2 tablespoons yellow mustard to help the spice rub adhere evenly.

Coat every surface of the mustard-covered pork shoulder generously with the prepared spice rub, pressing gently so the mix sticks in a thick, even layer. Set the seasoned pork on a wire rack placed over a rimmed baking sheet, cover loosely with plastic wrap, and rest in the refrigerator for 2 hours to allow the spices to penetrate the meat.

Preheat your outdoor smoker to 110°C (225°F), adding 2 cups of hickory wood chips (presoaked 30 minutes in cold water, fully drained) to the smoker box per your appliance instructions. Fill the smoker’s built-in water pan with cold water to maintain a moist cooking environment, close the lid, and let the temperature hold steady for 15 minutes before adding the pork.

Set the seasoned pork shoulder directly on the smoker’s middle cooking grate, fat cap facing up. Close the lid and maintain a consistent internal smoker temperature of 110°C (225°F) for 7 to 7.5 hours, adding small batches of presoaked wood chips as needed to maintain thin, pale blue smoke. Cook until the pork reaches an internal temperature of 93°C (200°F) when probed with an instant-read meat thermometer in the thickest section.

Use long heat-resistant tongs to carefully transfer the smoked pork from the smoker to a cutting board. Wrap the pork tightly in two layers of heavy-duty aluminum foil, and let it rest at room temperature for 45 minutes to allow juices to redistribute through the meat, which prevents dry, stringy pulled pork.

Unwrap the rested pork, trimming off and discarding any large, hard fat caps and tough connective tissue. Use two forks or clean heat-resistant food gloves to shred the pork into thin, bite-sized strands. Toss the shredded pork evenly with 120ml apple cider vinegar and 350ml tangy BBQ sauce, then serve warm on buns or as a standalone main.