CAROLINA BARBECUE PULLED PORK
Untrimmed boneless pork shoulder, ½ Carolina pork rub (left), 200g Barbecue sauce, 400ml Brioche buns, 8 For the vinegar mop: Cider vinegar, 250ml Water, 125ml Worcestershire sauce, 20ml
Place the pork fat-side-up and cut each piece in half lengthways. Set it on a baking tray and add 150g of dry rub. Wrap in cling wrap and refrigerate for 2hr. Whisk up the mop – vinegar helps to balance both cholesterol and blood sugar – and stir in 50g of dry rub. Place the pork on racks in the smoker and cook at 105°C for 6hr, brushing hourly. Remove, shred and serve with BBQ sauce in toasted buns.