Pulled pork sliders garnished with cheese

Method Print recipe

1. Combine all of the pork rub ingredients and store in an air-tight jar.
2. Rub the pork shoulder with mustard.
3. Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub.
4. Indirectly smoke the meat at 110ºC for 8 hours, turning every 2 hours so no side gets too much heat.
5. Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub.
6. The pork is ready when the internal temperature is above 85ºC.
7. Cover and rest for an hour, then transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat or gristle.
8. Place in a bowl and stir in the barbecue sauce.
9. Spoon the mixture onto the bun bottoms, top with cheese and add the bun tops.

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