members recipes

Ingredients
Pulled pork shoulder
1 litre apple juice
½ litre pineapple juice
3 – 4 tablespoons Worchester sauce
Dash of soy sauce
Salt
2 tablespoons brown sugar

Method
In a bowl mix together the apple juice, pineapple juice, Worchester sauce, soy sauce, salt, and brown sugar. Using a syringe inject the marinade sauce into the pork to keep it nice and moist. Inject the sauce between the meat and the edge of fat (ideally injecting the sauce 1 – 2 hours before cooking on the smoker)

Using a knife score the pork skin and rub herbs and spices mix all over on the top of the pork.

Allow the pork to cook for 10 hours (slow and low) on 225 – 250Fheat

After 3 hours of cooking use the rest of the marinade sauce that was used to inject into the pork. Put all the sauce in a special BBQ marinade gun or alternatively use a spray bottle and spray the sauce all over the pork to keep it nice and moist.