• 3–4 kg (6–8lb) - pork shoulder on the bone
  • 50g (2oz) - yellow American mustard
  • 100g - general pork rub
  • 100ml - rapeseed oil
  • 100ml - apple juice
  • 300ml - barbecue sauce
  • 20 - slider buns or small round dinner rolls, split and toasted
  • Kerrymaid Grated White
  • 8 - tablespoons smoked paprika
  • 4 - teaspoons onion powder
  • 4 - teaspoons garlic powder
  • 2 - teaspoons cumin
  • 4 - teaspoons black pepper
  • 1 - teaspoons cayenne pepper
  • 4 - teaspoons celery salt


  1. Combine all the pork rub ingredients and store in an air-tight jar
  2. Rub the pork shoulder with mustard
  3. Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub
  4. Indirectly smoke the meat at 110°C (230°F) for 8 hours, turning every 2 hours so no side gets too much heat
  5. Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub
  6. The pork is ready when the internal temperature is above 85°C (185°F)
  7. Cover and rest for an hour. Then transfer the meat to a cutting board. Using two forks, pull meat apart into shreds, discarding any fat or gristle
  8. Place in a bowl and stir in the barbecue sauce
  9. Spoon the meat mixture onto bun bottoms. Top with Kerrymaid Grated White and add the bun tops