PULLED PORK SLIDERS GARNISHED WITH CHEESE

Method

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