Memphis Style Smoked Pulled Pork Shoulder Recipe

Pork Shoulder
1 boneless pork shoulder about (2-3kg), with a good amount of fat and meat
Rub (Sweet paprika, Sea salt, Onion powder, pepper, cayenne pepper, brown sugar, celery salt, garlic powder)
BBQ sauce
Mallee root charcoal
Apple Wood or, Cherry Wood

Coat pork shoulder with rub, cover with cling wrap and put in the fridge overnight.
Prepare the smoker for indirect heat. If using an offset smoker, build a small fire with charcoal and apple/cherry wood to ensure even indirect heat and smoke throughout the BBQ.
Cook the pork at around 120°C for 5 hours. Many variables affect cooking time and temperature such as how many times the smoker is opened, how close the pork is to the firebox, the type of smoker* you are using, the weight and thickness of the pork.
Use a thermometer to monitor the internal temperature of the pork as this will indicate how far along the cooking process you are.
After around 5 hours of smoking and continuing to add wood chunks, wrap the pork in foil and put back in the smoker. After this point, it is not necessary to add more wood chunks to the fire. Just maintain the temperature using charcoal.
Smoke pork shoulder for about 7 hours or until internal temperatures reaches 95°C. At this point, you can take the pork out of the smoker and allow it to rest for 1 hour before pulling.
Mix with BBQ sauce for added flavour (optional)