Skinnymixer's BBQ Low and Slow Mexican Pulled Pork

Step 1

Preheat your smoker to 121.1 °C or 250°F if you need to preheat

Step 2

Add all Spice Rub ingredients into a bowl and mix together.

Step 3

Score fat on the meat, rub all over with mustard and liberally apply spice rub to your meat and allow to sweat for 15 minutes.

Step 4

Place meat in the smoker fat side up. We chose to use applewood for smoking and cooked it at a temperature of 121.1 °C or 250°F for 3 hours.

Step 5

After 3 hours, place the pork carefully in a metal tray with honey and pineapple juice. Wrap tightly with alfoil and cook until it reaches an internal temperature of 91.1°C or 196°F. You know the pork is ready when it feels like butter when probing.

Step 6

Once it feels like butter, rest (still wrapped) in an esky for 1-2 hours.

Step 7

Pull the pork and mix through the juices - taking care to remove excess fat. Season to taste with salt.