Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons sea salt
  • 2 tablespoons black pepper
  • 2 tablespoon garlic granules
  • 2 tablespoon onion granules
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 cup apple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 6-9 pound pork shoulder or pork butt (fat trimmed)
  • 4 tablespoons of yellow or Dijon mustard

Instruction

  • Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
  • Rub: Combine all of the ingredients and set them aside.
  • Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
  • Rub the mustard on every side of the pork shoulder, creating a thin layer.
  • Next, generously season the pork shoulder on all sides with the rub.
  • Add the pork shoulder to the smoker over the drip pan filled with water and smoke for 3 hours.
  • Next, spray the pork shoulder with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
  • Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
  • Place the pork shoulder on a large sheet of double foil, generously spritz it, and wrap it extremely tight by folding over and covering up the pork shoulder.
  • Place the pork shoulder back on the smoker, bone side up, and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
  • Remove the pork shoulder from the smoker and rest in the foil for 30-60 minutes before removing the bone, and large chunks of fat, and pull it using forks, cloves, or tongs.
  • Serve pork shoulder with BBQ sauce on the side or as a sandwich.