Pulled Pork
THE INGREDIENTS
- 1x pork collar (2-4kg pork scotch)
- Rub of choice
- Apple cider vinegar (for spritzing)
- BBQ sauce of choice for finishing
INSTRUCTIONS
- Preheat smoker to 250°F or 120°C.
- With a paper towel pat the roast dry.
- Generously season all sides of the roast with rub.
- Put the roast in the smoker, fat side up and smoke until internal temperature reaches 165°F or 75°C.
- Spritz pork roast ever 45 minutes – 1 hour.
- When roast has reached 165°F or 75°C, wrap in aluminium foil and continue smoking until internal temperature reaches 205°F or 97°C.
- Let roast rest for 1 hour before pulling.
Cooking Demo by @ekbbq
