Pre-heat your smoker to 300f/150c

Prep your pork shoulder by trimming any excess hard fat, silver skin or loose bits.

Rub on a binder (We used our ‘Sorta White’ sauce) and evenly coat with Lane’s BBQ Magic Dust.

Chuck the pork in the smoker and check after about two hours give it a spritz with water or apple juice to help the bark set.

Once you’re happy with the colour and the bark that has developed or internal temp has reached 160f/70c wrap in foil and add in some moisture with some apple juice and Lane’s Kinda Sweet. (Don’t skip this step as this will form the basis for our sweet gravy)

When the pork reaches an internal temp of 200f/95c pull it off the smoker and leave it to rest for at least 30mins.

While the pork is resting Peel and rough chop the potatoes and boil until soft

Mash with a little butter and milk until smooth and set aside

once your pork has rested it should pull easily with your hands. When unwrapping the pork be careful to not waste any of the juices in the wrap. carefully pour them into a container and set aside.

Add about half a bottle of kinda sweet to your pork (depending on how big your shoulder is and how saucy you like it) and combine well

add about ½ cup of pork juices to a saucepan on a medium heat. As it comes to the boil add the flour and stir to create a roux (fancy word for a gravy starter) gradually add more of the mead juices until there are none left. Add about ½ cup of water tasting as you go. If the gravy needs a little more thickening and a little more flour.

cut out your pastry shapes for the pie crust (Puff pastry for the top, shortcrust for the bottom) and set aside

Add your pastry bottoms (shortcrust) to your piemaker or pie tray. add a good amount of pork to the shell (no one likes a half empty pie) add a few tablespoons of gravy to the filling.

Add your pie top (puff) and cook as per your pie cookers instructions.

Once the pie is crispy and golden, add a dollop of mash and a few spoons of gravy over the top and eat right away!