Bathe meat and seafood in smoky, aromatic vapour to enhance flavour and soften texture.
Leo Kam, co-founder and executive chef of smokehouse and butcher CRFT PIT
Rinse 4kg of pork shoulder with ice water and pat dry. Slather the meat with 150ml yellow mustard, dust with 100g of pork rub and marinate overnight in the fridge. Mix a litre of barbecue sauce with 100ml apple cider vinegar and 200ml apple juice, and baste each piece of pork with the sauce. Add 2kg hickory wood chips to the smoker. At CRFT PIT, we smoke ours for 10 to 14 hours until the internal temperature is 80°C to 85°C, depending on the pork. Baste with the barbecue sauce every 30 minutes to an hour.
Rest for 20 minutes at room temperature, then at 80°C for one hour for easier shredding. Hand-shred the pork and combine with the cooking juices. Add barbecue sauce as desired.