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Classic Pulled Pork recipe that is easy to master


  • 1.5 – 2kg Pork Collarbutt
  • 1tbsp American Mustard
  • Bad Apple BBQ Rub
  • Drizzle of Honey
  • 2-3 Knobs Butter
  • 1 Cup Apple Juice


  1. Firstly, apply a little American mustard as a binder for your rub.
  2. We have used Carnivore Candystore Bad Apple for this Pulled Pork recipe.
  3. Heat the smoker to 120℃.
  4. When pork reaches an internal temperature of 75℃ place pork in a deep tray with a cup of apple juice, few knobs of butter and a good drizzle of local honey, then wrap tray up and place back in the smoker.
  5. When pork reaches an internal of 96℃, probe for softness. When there is little resistance with your skewer, pork is done. Let a little steam out of tray, then wrap tray back up and rest for an hour.
  6. When rest complete, shred pork through the juices in tray and serve.


  • Great for BBQ, Smoker or Oven Cooking.
  • Perfect for juicy burgers, tacos, pizza or baked potato filling.
  • Add your fav bbq sauce or hot sauce in for extra flavour.

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