- pork shoulder
- 3 cup apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup water
- roughly 1-2 cups of your favorite dry rub
Mix 1 cup apple juice, ¼ cup apple cider vinegar, ¼ cup water in a saucepan.
Heat over medium heat until warm, remove from heat.
Let completely cool to room temp
Trim pork shoulder to your liking
Place shoulder into a large aluminum pan and inject mixture all over shoulder. Cover w/ foil and refrigerate for 2 hours.
Pre-heat smoker to 250 degrees
Remove pan and shoulder from refrigerator. Remove shoulder from pan and cover with dry rub.
Place shoulder back in aluminum pan. Place on smoker for 3 hours.
Add remaining apple juice to pan. Cover tightly with aluminum foil for roughly 6 hours, or until the shoulder is probe tender (start checking for probe tenderness at 195 degrees).
Remove from smoker and hand pull/shred for pulled pork