Ingredients:

  • 1 large (3–4 kg / 6–8 lb) Bone-in Boston Butt or Pork Shoulder
  • 1 tbsp Yellow Mustard (as a binder, optional)
  • 1/2 cup Dark Brown Sugar, packed
  • 1/4 cup Paprika (preferably Smoked Paprika)
  • 2 tbsp Coarse Sea Salt
  • 1 tbsp Freshly Ground Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Dried Oregano
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Apple Juice (unsweetened)
  • Heavy Duty Aluminium Foil or Pink Butcher Paper

Instructions:

  1. Pat the pork shoulder dry. Use a sharp knife to trim away any very thick fat deposits, leaving a thin layer (about 1/4 inch) of fat cap for moisture.
  2. Lightly coat the entire pork shoulder with the yellow mustard. This helps the rub adhere and creates a better 'bark.'
  3. Combine all ingredients for the 'Manager's Blend' (Brown Sugar, Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Cayenne Pepper, and Oregano) in a mixing bowl.
  4. Apply the rub to the pork shoulder, pressing firmly to ensure complete coverage. Use all of the rub.
  5. Wrap the rubbed shoulder tightly in cling film or place it in a large zip-top bag. Refrigerate for a minimum of 8 hours, up to 24 hours. This manages the flavor infusion perfectly.
  6. Preheat your smoker or oven to a consistent 225°F (107°C). Place a roasting pan underneath the cooking grate to catch drippings.
  7. Place the pork shoulder directly on the grate (fat cap up). Insert the digital thermometer probe into the thickest part of the meat, avoiding the bone.
  8. After the first 3 hours, start spritzing the pork every 60–90 minutes with the Apple Cider Vinegar/Apple Juice mixture. This keeps the exterior moist and helps build the desirable dark 'bark.'
  9. When the internal temperature reaches approximately 150°F–160°F (65°C–71°C), the temperature rise will pause or slow dramatically. This is 'the stall.' Do not panic.
  10. Once the stall begins (around 6–8 hours of cooking), remove the pork from the heat. Wrap it tightly in two layers of foil or butcher paper, adding a splash of the spritz liquid into the wrap before sealing. Return the wrapped pork to the oven/smoker.
  11. Continue cooking until the internal temperature reaches the target of 200°F–205°F (93°C–96°C). The meat should feel incredibly tender when poked.
  12. Remove the pork from the heat (keeping it wrapped). Place the wrapped package into an empty cooler or wrap it in a towel. Let it rest for a full 60 minutes. This essential step manages the redistribution of juices.
  13. Unwrap the pork and discard the bone. Use claws or forks to shred the meat, mixing in the collected cooking juices from the foil/paper.
  14. Toss the shredded meat with your favourite BBQ sauce, or serve dry with sauce on the side for guests to manage their own preference.