What You Will Need!

Low & slow - Pork shoulder

• 1 x Smokin South Carolina | Pork
• 2-2.5kg rolled pork shoulder skin on
• Extra Virgin olive oil
• Tin foil and baking paper
• Pork “Wrap” sauce
• 330ml (1 bottle) x cider
• 55g x maple syrup
• 20g x Smokin South Carolina
• 40g x cider vinegar
• 5g x chilli sauce
• 2 tablespoons x brown sugar
  
  Bring all the ingredients to the boil and simmer for 10 minutes.

For the roll

• 8 rolls
• Jar of sliced pickled cucumber & jalapenos
• Your favourite BBQ sauce and mayonnaise

Next Steps:

Have your pork shoulder at room temperature, lightly oil and season liberally all over with Smokin South Carolina. Let sit at room temperature for an hour.

Start up your smoker and set around 100c.
Add the pork to the smoker skin side down and smoke for 1 hour.

Increase the temperature of your smoker to 180c and cook for a further 2 hours.
With two strips of foil a one strip of baking paper place the pork skin side up onto it.

Carefully add the “wrap” sauce and then completely wrap. Add the pork back to the smoker and continue cooking at 180c until the internal temperature is 95c approx. 3-4 hours.

Let rest for 15 minutes then pull adding the foil juices and some salt.
Ready to assemble your sandwiches!