Smoked Pulled Pork Shoulder
A CLASSIC BBQ STAPLE
Combine ingredients to make dry rub in a bowl and stir until combined.
1
Inject meat with apple cider mixture, then coat in mustard and dry rub.
2
Smoke the pork shoulder at 250*F for 3 hours until internal temp is 165*F. Spritz every 15 minutes.
3
Place meat in a tray with spritz liquid, cover in foil, and place back in smoker until internal temp is 200*
4
Combine ingredients for BBQ sauce in a pan and simmer until thickened. Strain.
5
Remove meat from smoker. Let rest 1 hour then shred and enjoy.
6