Pulled Pork

Step 1

Pour about 2 cups of cola or juice into a tall glass or cup and use your marinade injector to inject liberally into the meat in several places. Cover and chill overnight or throughout the day, depending on when you intend to start cooking. 

Tip: If you don't have a marinade injector, you can soak the pork for 12 hours in cola or fruit juice beforehand.

Step 2

Smother it in mustard, followed by your choice of BBQ rub, or use our homemade basic BBQ rub, wrap it in film and leave for 6 hours, before injecting another 2 cups of your cola or fruit juice and putting it back into the fridge – take it out about a ½ hour before you want to put it on.

Step 3

Around 14 hours before you're planning on serving (if you want to serve straight off the Q) light your fire, and set up your smoker to run low'n slow with water in the pan.

Step 4

Put your pork on the smoker at 220–250°F/105-120°C, and add your ProQ Smoking Wood Chunks. Check the smoker every four hours and top up your fire and water if needed.

Step 5

BE PATIENT! When the collar reaches between 195-200°F/90-93°C and has a "jelly-like" feel when touched, take it off. Wrap it in heavy-duty foil and let it sit in a cooler-box or sealed container for an hour, before pulling it apart by hand or using forks. Put in a bun with some 'slaw and BBQ sauce.

Got leftovers? Try our Pancakes recipe.