Method Prep:20min › Cook:7hr › Extra time:2hr › Ready in:9hr20min
Trim the pork to remove excess fat, as well as any tags or residual bone shards.
Rub the pork with mustard, then sprinkle evenly with pork rub on all sides. Let sit while setting up the smoker and waiting for it to come to temperature, about 1 hour.
Place the pork on the smoker set to 120 degrees C, that has 3 large chunks of hickory or similar wood for smoke. Smoke for 3 hours.
Combine 125ml apple juice, brown sugar and honey, stirring well. Cut the butter into thin slices.
Prepare two large layers of foil that can wrap the pork. Place the pork on the top sheet of foil, then add the apple juice mixture and butter. Wrap tightly. Then wrap a second time with the second piece of foil.
Return to the smoker and continue to cook for an additional 3 hours. After 3 hours, using a temperature probe, check the temperature and resistance of the pork. The meat starts to reach its finished time at about 90 degrees C, however use the feeling of the pork to guide you; the softer it is, the easier it will pull. The longer the pork cooks, the softer it gets.
Combine the BBQ sauce, apple juice and 1 tablespoon pork rub. Unwrap the pork, and using a basting brush, coat the pork with the BBQ sauce mixture then return to the smoker for 15 minutes to let the glaze set.
Rest the pork for 30 to 90 minutes before pulling. The remaining glaze and pork juices can be stirred through the pulled pork to taste.
Cooking in an oven
Follow the method as above, except in an oven at a temperature of 120 C / Gas 1/2. Omit the wood pieces from the recipe. When creating the wrapping liquid add a teaspoon of liquid smoke to give it some smokey flavour.