Recipes
Date posted: 21/12/2016
Ingredients
| Everyday Favourites paprika 500g | 8tbsp |
| Onion powder fbs | 4tsp |
| Everyday Favourites garlic powder | 4tsp |
| Everyday Favourites ground cumin | 2tsp |
| Everyday Favourites ground black pepper | 4tsp |
| Chef William cayenne pepper | 1tsp |
| World of Spice celery salt | 4tsp |
| Farmstead pork shoulder diced | 3-4kg |
| French's American mustard | 50g |
| Extra virgin cold pressed rapeseed oil | 100ml |
| Copella apple juice | 100ml |
| Everyday Favourites barbecue sauce | 300ml |
| Cheadles slider bun | 20 (split and toasted) |
| Everyday Favourites grated mature white cheddar, Red Tractor | Some |
Method
- Combine all of the pork rub ingredients and store in an air-tight jar.
- Rub the pork shoulder with mustard.
- Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub.
- Indirectly smoke the meat at 110ºC for 8 hours, turning every 2 hours so no side gets too much heat.
- Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub.
- The pork is ready when the internal temperature is above 85ºC.
- 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.
- Place in a bowl and stir in the barbecue sauce.
- Spoon the mixture onto the bun bottoms, top with cheese and add the bun tops.