May 01, 2021
If like me you love pulled pork but sometimes find it too sweet or you just want a change in flavour then this recipe is for you.
You will need:
Set your pellet grill/BBQ to: (250°F/120°C), we love to use applewood to smoke our pork but this is totally a personal choice.
Use snake (see below left) or minion (see below right) method if you use charcoal
Add a water pan
Step 1: Trim the excess fat
Step 2: Cover the pork shoulder with a thin layer of yellow mustard on both sides
Step 3: Apply Ruddy Good Ranch on both sides including the edges
Step 4: Put your thermometer probe in
Step 5: Cook for 3 hours then spray it with apple cider vinegar every 45 min
Step 6: Cook it until internal temp is 74C (it might take 7 hours to reach that point)
Step 7: Add a little Apple cider vinegar to create steam. Wrap it in foil and make sure it is watertight. and put back your thermometer probe
Step 8: Put it back in your BBQ or you can also use your oven (make sure you have a tray under the foil to catch any liquid, you don’t want to have a leak in your oven) until the internal temp is 94C (should take around 3 hours)
Step 9: Let it rest for at least 1 hour
Step 10: The bone should be able to be taken off with no resistance
Step 11: Shred-it in the juice, you can also add BBQ sauce
Step 12: Enjoy
Sign up to our newsletter
This section doesn’t currently include any content.