My Mexican Slow Cooked Mexican Pulled Pork has been a popular recipe in the Skinnymixers and Thermomix Community for a few years now, so when the opportunity came along to convert it to BBQ Low & Slow Mexican Pulled Pork with The Smoking Joint I jumped at the chance! To quote Hollywood from The Smoking Joint competition BBQ team ?Low and slow takes lesser cuts of meat, and turn them in to high quality meals.? We cook these meats for a long period of time, which means that the rubs change dramatically, sugars and herbs tend to burn.
To avoid that, we recommend removing the sugar from this rub and replacing it with honey at the wrapping stage. We chose to use applewood for smoking and we cooked it at a temperature of 121.1°C | 250°F for 3 hours. My Traeger Timberline 850 has been getting a workout
At the 3 hour mark, we put the pork in a metal tray with 50 g honey and 1 cup of pineapple juice, wrapped it tightly with alfoil and continued to cook until an internal temperature of 91.1°C | 196°F was achieved. You know the pork is ready when probing it feels like butter all over.
Once it feels like butter, we rested (still wrapped) it in an esky for 1-2 hours then pulled it through its juices – taking care to remove excess fat. Seasoning with extra salt at this stage is important for taste. 
We recommend serving this with BBQ Corn Salsa, jalapeño salsa, street tortillas, sour cream and shredded cheese.
A massive day cooking from my co...