No smoker needed: this smoky pork is cooked right on the barbecue, using wood chips in foil parcels. 






Skill level

Average: 1.7 (12 votes)


For the pork

  • 1.8 kg (4 lb) boneless pork shoulder
  • 2 tbsp + 1 tsp (45 ml) salt
  • 2 tbsp + 1 tsp (45 ml) pepper
  • 2 tbsp + 1 tsp (45 ml) sugar
  • 3 tsp (15 ml) dry mustard
  • 3 tsp (15 ml) chilli powder
  • 2 tsp (30 ml) garlic powder
  • 2 tsp (30 ml) onion powder
  • ¼ cup (60 ml) olive oil
  • Oil, for the grill


For the sauce

  • 1 cup (250ml) yellow mustard
  • ½ cup (125 ml) apple cider vinegar
  • ¼ cup (60m l) honey
  • ¼ cup (60 ml) brown sugar
  • 1½ tbsp (30 ml) ketchup
  • 3 tsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) hot sauce, or to taste
  • 1/8 tsp dried clove
  • Salt and pepper  


To serve

  • Hamburger buns

Special equipment

  • 6 cups oak chips

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinading time: 24 hours

1. For the pork: In a small bowl, mix salt, pepper, sugar, dry mustard, chili powder, garlic powder and onion powder.

2. Pat the pork butt dry with paper towel. Rub the pork with the olive oil. Rub the pork with the spice mixture. Refrigerate for 24 hours.

3. Soak oak chips in water. Let sit for 1 hour.

4. Drain the oak chips well. Make 2 smoking pouches with the oak chips: Divide the wet wood chips between two large sheet of aluminum foil. Close each piece of the foil up loosely to make a sealed pouch. Pierce each pouch in several spots, top and bottom.

5. Preheat half the barbeque to low or 250 F (120 C). using indirect heat.

6. Place the first smoke pouch on the lit side of the barbeque with the grate removed. Oil the grill.

7. Place the pork over unlit side of the grill, close the lid, and smoke for 4 hours. Change the smoking pouch after 1.5 hours. Smoke the pork until an internal temperature of 200°F (95°C). or until the pork meat pulls apart easily.

8. Place the pork on a tray on the counter and cover. Rest for 1 hour then proceed to pulling the meat apart.

9. Meanwhile, for the sauce, In a medium bowl, combine mustard, honey, brown sugar, cider vinegar, ketchup, Worcestershire sauce, hot sauce, salt, pepper, and clove.

10. To serve, top hamburger bun bottoms with the pulled pork. Top the pulled pork with barbeque sauce. Cover the pork with the bun top. Serve warm.



• Cooking times and temperatures will vary depending on the size and type of your barbeque.