PORK in BARK: Papua New Guinea traditional style of cooking inside a tree bark!

Mix brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and mustard powder in a bowl to create the rub.

Apply the rub generously over the pork shoulder, pressing it into the meat.

Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat your smoker to 225°F, adding wood chips to create smoke.

Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.

Place the pork shoulder in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 195-203°F.

Spritz the pork with a mixture of apple cider vinegar and water every hour to keep it moist.

Once done, remove the pork from the smoker and tent it loosely with foil.

Let the pork rest for 30 minutes to allow juices to redistribute.

Shred the pork using two forks or meat claws.

Toss the shredded pork with barbecue sauce to taste.

Serve the pulled pork on buns topped with coleslaw.

Spice Level:

Allergens