Grab yourself a pork butt (pork shoulder) whatever size you want.
Rub the butt in mustard as a binder and cover in Angus and Oink Honey Monster Rub and let it soak in for a few hours.
Set your grill to around 80 degrees and place pork on the cooking grate.
Leave overnight and then in the morning check your temperature.
Don’t forget to spritz, we use Dr Pepper.
You’re aiming for an internal temperature of 95 degrees so you may need to get your grill hotter after the overnight cook to achieve this.
Once at 95 degrees, take off the grill and wrap in butcher paper or tin foil.
We let it rest in a cooler for a few hours wrapped in tea towels also.
Then when ready, shred the pork using claws, forks or even your hands.
And we mix in Angus and Oink Red House BBQ sauce.
Then put into a brioche slider bun and add your condiments.
