-
1
Light a fire in the smoker or grill.
-
2
Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
-
3
Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
-
4
Bring the chicken broth to a boil in a large pot.
-
5
Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved.
-
6
Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil.
-
7
Mix until the broth and fat emulsify then set the marinade aside to cool.
-
8
Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes.
-
9
Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio.
-
10
Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
-
11
Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature).
-
12
After about 4 hours the pork should have turned a rich red-brown.
-
13
Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker.
-
14
At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center.
-
15
(This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
-
16
Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like.
-
17
Using a large fork, pull the meat from the bones and serve.
