Directions

PREPARATION

1. To prepare, trim the pork skin and any excessive fat from the pork shoulder, leaving about a 1cm covering of fat.
2. In a mixing bowl, combine salt, garlic powder, smoked paprika, brown sugar, and black pepper. Mix well.
3. Slather the pork shoulder with mustard then generously apply the rub all over the pork.

SMOKING

1. Preheat your smoker to 107°C (225°F). Once it's at the desired temperature, place the pork shoulder on the smoker fat-side up.
2. Smoke the pork for about 5-6 hours, or until the internal temperature reaches about 75°C (167°F). During this period, spritz the pork every hour with the apple cider mixture to keep it moist.
3. Once the pork has reached the desired temperature, lay out a large sheet of heavy-duty aluminium foil with grease-proof paper on top. Place the pork in the centre of the foil and drizzle the honey and butter. Wrap the pork tightly in the foil.
4. Return the wrapped pork to the smoker and smoke for another 2-3 hours, or until the internal temperature reaches about 203°F (95°C).
5. Once the pork has reached the desired temperature, remove it from the smoker.

CREATE YOUR BURGER

1. Let it rest for about an hour, still wrapped in foil, then pull it apart and serve it on a burger bun with a simple cabbage slaw and BBQ sauce.