Pulled Pork by COOKandGRILL
2 kg pork shoulder
150 ml pear cider
Rub the pork shoulder vigorously with the pulled pork spice mixture.
Prepare the grill/smoker to 100 ° C.
Place 2 chunks and place the pork shoulder in the grill/smoker using a core temperature probe.
Spray with the pear cider from time to time.
After the plateau phase, wrap in butchers paper and continue cooking until the core temperature reaches 88 °C.
Leave to rest in a box that can be closed well - then pull the meat into shreds to create a nice and fibrous pulled pork.