Casey's Smoked Pulled Pork

1. 1

   Take the shoulder and clean it off under cold water & dry.

2. 2

   Now wash the pork with 1/2 cup of apple juice but do not dry.

3. 3

   Mix all of the dry ingredients in a bowl to make the dry rub.

4. 4

   Rub on pork liberally (there will be extra left over, set aside left over rub in a air tight container for future use).

5. 5

   Set in refrigerator overnight.

6. 6

   Using the remaining 3 1/2 cups of apple juice and about 1/2 cup of the BBQ sauce, mix together in a bowl as a mop sauce.

7. 7

   Start smoker using lump charcoal.

8. 8

   Be careful if using lighter fluid IT WILL FLAVOR THE FOOD.

9. 9

   Apply apple, cherry or maple wood (oak, hickory or mesquite also work, but with less wood) in your smoker.

10. 10

    Place meat fatty side up in smoker for 4-6 hours, mopping the pork every 30 minutes to an hour.

11. 11

    Take out after the internal temperature reaches the safe to eat zone.

12. 12

    Let cool a little and pull apart.

13. 13

    Serve and eat with the remaining BBQ Sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.