Ingredients:

Pulled Pork by COOKandGRILL

2 kg pork shoulder

150 ml pear cider

spray bottle

Preparation:

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.