Low and Slow Pulled pork

Ingredients

• 2 kilograms pork shoulder/Boston Butt. (any size is fine, but the timings in this recipe are based on 2 kilograms)
• 2 tablespoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 teaspoons salt and pepper

Directions

1. The smoker should be lit and set for "indirect" cooking, i.e., it should have a plate (usually ceramic) inserted to stop the pork from interacting directly with the flame. The temperature you are looking for is around 110°C (230°F). Once you’re there, you’re ready to put some soaked wood chips (hickory is recommended) and the pork into the smoker. Pop a drip tray underneath to catch the fat that will soon be dripping.
2. Once the pork is in the smoker, its destiny is largely in the hands of the universe... If you have a smart probe enabled, you can sit back and let your phone tell you how the cook is going. With a manual probe you’ll need to check every 30 minutes or so after the first four hours of cooking. Typically, every 2 kilograms of pork Dan has cooked has taken 12 hours to reach the magical 90°C (196°F) temperature, at which point it has been low-and-slow cooked. However, depending on the fat content of the meat or just universal entropy, you may need more or less cooking time.
3. The first four hours or so should see the pork steadily heat to around 65°C-70°C, which can be alarming, as it looks like a 12-hour cook is actually going to take only six hours. Fear not! The stall is waiting in darkness to cause pork frustration.