Smoked pulled pork with apple and coleslaw

This is a project, but the best project of October. Pork shoulder, smoked gently all day, apple juice for spraying and a fresh apple coleslaw on the side. Invite friends over, because you won't eat 2.5 kilos by yourself. - Jeroen

Why smoking is worth it

Pork shoulder has a lot of fat and connective tissue. By smoking it at a low temperature for hours, it slowly melts and you can eventually pull the meat apart with a fork. Along the way, a dark, spicy crust forms, the bark. A core thermometer keeps you honest: around 93 to 95°C it is ready.

Get started!

1. Rub the shoulder all over the evening before and place it covered in the refrigerator.
2. Light the BBQ for indirect cooking at 110 to 120°C and place pieces of smoking wood on the coals.
3. Place the shoulder on the indirect side, insert the thermometer and close the lid.
4. Spray it with some apple juice every hour after 3 hours. This helps the crust and keeps the meat juicy.
5. Around 70°C the temperature will stall for a while: the notorious stall. Be patient, or wrap it in foil to speed it up.
6. At 93 to 95°C take it off. Let it rest in foil and an old towel for at least an hour.
7. Meanwhile, make the coleslaw: mix the pointed cabbage, carrot and apple in strips with mayonnaise, apple cider vinegar, mustard, salt and pepper.
8. Pull the meat apart with meat claws, mix it with a little of the juices and serve on buns with coleslaw.

Tip

Expect about 1.5 hours per kilo, but plan plenty of time. Is it ready earlier? Wrapped in a cooler box it will stay warm for hours.

Storage and leftovers

Pulled pork stays good covered in the refrigerator for 3 days and is perfectly fine to freeze. Heat it up with a splash of apple juice. Leftovers are great in tacos or mixed into macaroni.