Pit Smoked Pork Shoulder

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PIT SMOKED PORK SHOULDER

Looking to prepare some pulled pork for an up and coming barbecue? Smoke the pork shoulder first to give it that extra addition of taste. The pork will come out tender and easier to shred.

Servers:

6

Preparation Time: 

20 minutes

Estimated Smoke Time: 

12 Hours

Smoke Temp: 

225°F

Heat Source: 

Charcoal, Soaked Wood Chips

Ingredients: 

  • 2 pork shoulder, roasts

    Shoulder Rub:

  • 1⁄4 cup brown sugar

  • 1⁄2 cup white sugar

  • 1⁄2 cup paprika

  • 1⁄3 cup garlic powder

  • 2 tsp. white salt

  • 1 tbsp. chili powder

  • 1 tbsp. cayenne pepper

  • 2 tsp. black pepper

  • 1 tbsp. dried oregano

  • 1 tbsp. cumin

    Injection Liquid:

  • 3⁄4 cup apple juice

  • 1⁄2 cup water

  • 1⁄2 cup sugar

  • 3 tsp. salt

  • 2 tsp. Worcestershire sauce

Directions:

Mix all of your spices together in a small bowl.

2 In a medium sized bowl, whisk together your ingredients for the injector. You want the salt and sugar to be completely dissolved.

3 Take your roasts out of the fridge.

4 Inject both roasts with your liquid.

5 Pat your roasts with the dry rub you made. Allow the roasts to sit for one and a half hours.

6 Place pork roasts in the smoker.

7 Once they’re done, shred finely to make pulled pork.

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