Perfect Pulled Pork: The Secret to Juiciness

Set up the smoker (pit) to maintain a constant temperature of approximately 275ºF (130ºC), using applewood if available.

Cut the pork shoulder into large pieces, about two to two-and-a-half inches thick, roughly the size of the palm of your hand.

Brush the meat pieces with oyster sauce, mustard, or Worcestershire sauce, ensuring both sides are well coated.

Generously apply the dry rub to all sides of the moistened meat.

Place the meat in the smoker, away from direct heat, leaving a small gap between the pieces to ensure air circulation.

Cook the meat in the smoker for about 2 hours, or until it is nicely browned, caramelized, and reaches an internal temperature of at least 162ºF (72ºC).

Remove the meat from the smoker, place it in a pan, add barbecue sauce, and wrap the assembly tightly with two layers of aluminum foil.

Place the wrapped meat in a preheated oven at 400ºF (200ºC) to cook for another 2 hours.

Prepare the coleslaw by mixing shredded cabbage and carrot with mayonnaise, lime juice, chopped scallions, and salt to taste.

After removing the meat from the oven, discard the foil and shred the meat immediately, without letting it rest, so that it reabsorbs the released juices.

If desired, apply a finishing touch of the dry rub to the shredded meat to enhance the flavor.

Assemble the sandwich by placing the pulled pork on the bun, topping it with the coleslaw, and serving optionally with more barbecue sauce.