Ingredients

Method

1. 1

   Unwrap the pork shoulder and pat it dry with paper towels.

2. 2

   Place the pork shoulder in a large pan, fat-cap side up. Using a knife, score the fat cap in a crosshatch pattern.

3. 3

   Slather the entire pork shoulder with yellow mustard, which will act as a binder for the seasoning.

4. 4

   Season the pork shoulder generously on all sides with your favorite BBQ rub, making sure to get it into all the crevices.

5. 5

   Preheat your smoker to 225°F (107°C).

6. 6

   Place the seasoned pork shoulder directly on the smoker grate, fat-cap side up.

7. 7

   Smoke the pork, spritzing with apple juice every hour to keep it moist.

8. 8

   Continue smoking until the internal temperature reaches 165°F (74°C). For a 5 lb shoulder, this will take approximately 6 hours.

9. 9

   Once the pork reaches 165°F, remove it from the smoker and place it in a deep pan.

10. 10

    Top the pork with brown sugar, a splash of white wine vinegar, and about half a cup of apple juice. Place pats of butter on top and add a little more seasoning.

11. 11

    Cover the pan tightly with aluminum foil.

12. 12

    Return the covered pan to the smoker. You can either increase the temperature to 250°F (121°C) and cook for another 3 hours, or continue at 225°F (107°C) for 4 hours.

13. 13

    The pork is done when the internal temperature is around 200°F (93°C) and a probe slides in and out with no resistance, like going through butter.

14. 14

    Remove the pan from the smoker and let the pork rest, still covered, for at least one hour. You can wrap the pan in a towel to keep it warm.

15. 15

    After resting, shred the pork directly in the pan, mixing it with all the accumulated juices. Remove the bone, which should pull out cleanly.

16. 16

    To serve, place a generous portion of the pulled pork on a bun and top with coleslaw. Enjoy