Set up and heat your smoker with the dried wood to 150C.
You’ll need to start smoking your pork 18hrs before you want to eat.
Mix all the rub ingredients together and liberally rub over the prepared pork shoulder.
Place in the smoker and reduce the smoker to 115C.
Fill the foil tin with 100ml whisky and 100ml water and place the tin next to the pork in the smoker.
Keep an eye on the liquid level as it may need topping up with the same quantities midway through.
While the pork smokes, flick over more of the half water and half whisky with your fingers to keep the crust moist.
To make the slaw, mix everything together in a bowl and set aside.
After 18 hours, carefully remove the cooked pork from the smoker and place in a roasting tray.
Pull the pork into tender pieces, checking the seasoning once you’re done.
Toast your buns on the firebox and serve the smoked pork with the slaw and the toasted buns.
