SMOKED BBQ PULLED PORK

Preheat your smoker to 135˚C.

Remove the skin from the pork shoulder.

Cut a crisscross pattern in the top of the meat to make small holes for more surface area.

Season generously with Grill Society Sweet Memphis BBQ Rub.

Smoke for 3-4 hours or until bark is developed.

Remove from the smoker and place in a tray, add stock to the bottom of the tray and wrap tightly with foil.

Place back in the smoker at 150˚C and cook until the meat is probe tender.

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.

Serve as is or on a fresh brioche bun with mac and cheese!

Dig In!

Enjoy!