Ingredients
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Instructions
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Preheat your smoker to 135˚C.
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Remove the skin from the pork shoulder.
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Cut a crisscross pattern in the top of the meat to make small holes for more surface area.
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Season generously with Grill Society Sweet Memphis BBQ Rub.
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Smoke for 3-4 hours or until bark is developed.
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Remove from the smoker and place in a tray, add stock to the bottom of the tray and wrap tightly with foil.
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Place back in the smoker at 150˚C and cook until the meat is probe tender.
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Remove from the smoker, rest for 10 minutes, remove from the foil, shred the pork, pour over Grill Society Signature BBQ Sauce and mix well.
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Serve as is or on a fresh brioche bun with mac and cheese!
Dig In!
Enjoy!