Pulled pork isn’t just food — it’s a mood. Slow cooked until it’s so tender you barely need a fork, then piled high into buns with slaw and sauce… it’s the kind of dish that makes people go quiet, except for the odd satisfied grunt.

Our Rubsmiths Pork Fiction Rub is designed for this very moment. Sweet, smoky, with just enough kick to keep things interesting, it transforms a humble pork shoulder into a melt-in-the-mouth BBQ classic.

Ingredients (Serves 8–10)

• 2–2.5kg pork shoulder (bone-in or boneless)
• 4–5 tbsp Rubsmiths Pork Fiction Rub
• 200ml apple juice (or cider)
• 1 large onion, sliced
• 2 tbsp brown sugar (optional, for extra caramelisation)
• 2 tbsp apple cider vinegar
• BBQ sauce (to mix through or serve alongside)
• Soft brioche buns + slaw, for serving

Method

1. Prep the pork

• Pat the pork shoulder dry with kitchen paper.
• Massage Pork Fiction Rub generously all over, getting into every nook.
• Cover and let it rest in the fridge overnight if you’ve got the time (it deepens the flavour), or at least 2 hours.

2. Set up for low and slow

• Smoker/BBQ method (authentic):
  • Preheat your smoker to 120–130°C, set for indirect cooking.
  • Add apple or hickory wood chunks for smoke.
  • Place the pork shoulder on the grill, fat side up, and cook for 4–5 hours.
• Oven method (easy at home):
  • Preheat oven to 140°C (fan 130°C).
  • Place sliced onion in a roasting tray, sit the pork on top, add apple juice around the base, and cover tightly with foil.
  • Roast for 4–5 hours.

3. The stall (don’t panic)

• At around 70°C internal temp, the pork will seem to “stall” and stop climbing. This is normal! Keep going.
• After 4–5 hours, check tenderness. If it’s not soft enough, wrap in foil with a splash more apple juice and continue cooking for another 2–3 hours.

4. Rest and pull

• When the pork reaches 90–95°C internal temp and feels like it’s ready to collapse, take it off the heat.
• Rest for at least 30 minutes.
• Shred with two forks, mixing the barky outside pieces with the juicy middle.

5. Finish with sauce

• Stir through a little BBQ sauce or cider vinegar while pulling, or keep it on the side for dunking.

Serving Ideas

• Load into soft brioche buns with crunchy slaw.
• Serve with corn on the cob and wedges for a feast.
• Leftovers? Try pulled pork nachos, tacos, or even a pizza topping.

Butcher’s Tip

Pulled pork loves patience. Give it time, keep it moist, and don’t skimp on the rub — that’s where the magic happens.