Core Preparation

• Remove from the fridge at least 1 hour before cooking.
• Pat the skin dry (if present) and score if you're roasting with the skin on.
• Season generously with salt, pepper, and your chosen rub or marinade — or leave plain and season later.

Technique 1: Oven Roasted (Pulled Pork Style)

Best for: classic pulled pork with a dark crust and tender, shreddable interior.

1. Preheat oven to 150°C fan.
2. Rub the pork all over with spice mix (e.g. brown sugar, paprika, garlic powder, chilli, mustard powder).
3. Place in a deep roasting tin with 200ml apple juice or cider. Cover tightly with foil.
4. Roast for 5–6 hours, until the meat is pull-apart tender (internal temp 90–95°C).
5. Uncover for the final 30 minutes to crisp the outside.
6. Rest for 30 minutes before pulling.

Technique 2: Low & Slow Smoker (American BBQ Style)

Best for: bark, smoke ring, and full-on BBQ character.

1. Set smoker to 110–125°C, using oak, hickory or apple wood.
2. Rub the pork generously and place directly on the rack.
3. Smoke uncovered for 4–5 hours until the bark sets.
4. Wrap in butcher's paper or foil and continue for another 3–4 hours until internal temp reaches 90–95°C.
5. Rest, still wrapped, for at least 1 hour in a warm spot.

Technique 3: Slow Cooker / Crockpot

Best for: hands-off tenderness, minimal fuss.

1. Rub the meat and brown in a hot pan if desired.
2. Place in the slow cooker with 200ml liquid (stock, cider or a BBQ sauce base).
3. Cook on Low for 8–10 hours or High for 5–6 hours.
4. Shred and mix with juices before serving.