How to make Tender and Juicy BBQ Pulled Pork - for beginners

pork shoulder

🥗Healthier: lean pork loin

💰Cheaper: pork butt

Pork loin is leaner, while pork butt is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

Score the pork shoulder to help render down the fat and allow seasoning to penetrate.

Apply a thick layer of PitMix pork seasoning on the pork shoulder.

Let the seasoning sit on the meat to bind and create a crust.

Prepare the barbecue by adding charcoal and a chunk of beach wood for a lighter smoke flavor.

Set the barbecue temperature to 120° C (240° F) and let it start up.

Install a dripping tray to catch grease during cooking.

Apply a final layer of seasoning on the pork shoulder before placing it on the barbecue.

Place the pork shoulder on the barbecue with the fat cap pointing down and insert a thermometer probe.

Smoke the pork for 6 hours and 20 minutes until it reaches a core temperature of 70° C.

Wrap the pork tightly in foil to keep juices in and return it to the barbecue.

Increase the barbecue temperature to 140° C (290° F) for continued cooking.

After approximately 9 hours and 40 minutes, check the pork for doneness at a temperature of 98° C.

Cooking Techniques

Equipment Needed

Spice Level: