TonyT’s Slow’n’Low Pulled Pork on a Smoker

This recipe is a variation of one from


  • 1 (4-5 kg) pork shoulder roast
  • 4 litres of apple juice, or as needed
  • 1 Bottle of American mustard
  • Three Little Pigs BBQ Rub Kansas City (other commercial rubs ok)
  • 2 double shots of Jim Beam
  • 150 ml olive oil

1st dry BBQ Rub

  • 5 tablespoons white sugar
  • 5 tablespoons light brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 medium onions, chopped
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 2 medium onions, chopped


  • 275 g tomato sauce
  • 175 ml apple juice vinegar
  • 50 g light brown sugar
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon hot chilli sauce (siracha)
  • 1 teaspoon sea salt
  • ½ teaspoon mustard powder
  • ¼ teaspoon freshly ground black pepper

Whisk the sauce ingredients together in a large, heavy-based saucepan. Bring to a simmer over a medium heat and adjust the seasonings if necessary. It should be spicy and tangy.


  • Lump charcoal (I like the Heatbeads coconut lump charcoal)
  • 3 chunks of apple wood


  1. Place pork shoulder in a large pot and add enough apple juice to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about ¼ cup sugar rub into juice; reserve remaining 1st
  2. Cover pot and refrigerate for approximately 12 hours.
  3. Prepare smoker to about 99°C. Add enough wood chips to smoker.
  4. Remove pork from apple juice brine and pat dry with a paper towel.
  5. Put about 50% of the remaining apple juice brine into a spritzer bottle and fill the remainder with olive oil.
  6. Now pour the remaining apple juice brine into the water pan of the smoker.
  7. Sprinkle the 1st rub over the pork shoulder and pat into the pork.
  8. Cover the pork shoulder in American mustard and rub in.
  9. Liberally sprinkle the BBQ rub over the pork shoulder (Three Little Pigs BBQ Rub Kansas City rub or similar)
  10. Transfer pork to the centre of smoker.
  11. Smoke pork until very tender, about 8 hours. Aim for an internal meat temperature of 95°C. Monitor apple wood chunks chips and liquid, adding more wood and water, respectively, as needed.
  12. Approximately every hour spray the mixture apple juice / oil / bourbon mixture onto the pork.
  13. After 8 hours or so wrap the pork tightly in aluminium foil and spray more of the apple juice / oil / bourbon mixture onto the pork.
  14. Increase the temperature of the smoker and monitor the pork until it gets to an internal temperature of 95°C. Once the temperature is reached transfer pork to a large platter and let it cool for 30 minutes before shredding with forks.