Directions
- 1Unwrap the pork shoulder from its original packaging and place it on a baking sheet.
- 2Score the fat cap of the pork shoulder in a criss-cross pattern.
- 3Apply a generous layer of yellow mustard over the entire pork shoulder.
- 4Coat the mustard-covered pork shoulder with a generous amount of rub.
- 5Insert the meat probe into the center of the pork shoulder.
- 6Place the pork shoulder on the grill grates of the Masterbuilt smoker, set to 250 degrees Fahrenheit.
- 7Close the smoker lid and let it smoke for 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
- 8Prepare the spray mixture by combining 1 cup of apple juice, 1 cup of water, and 1/4 cup of apple cider vinegar in a spray bottle.
- 9Once the pork shoulder has reached an internal temperature of 137 degrees Fahrenheit after 3 hours of smoking, open the smoker and begin spraying the pork shoulder generously with the apple juice mixture.
- 10Continue spraying the pork shoulder hourly until the internal temperature reaches 160 degrees Fahrenheit (approximately 5 hours into the smoke).
- 11Prepare an aluminum foil pan by spraying the bottom with the apple juice mixture and then layering barbecue sauce and rub on top.
- 12Remove the pork shoulder from the smoker once it reaches 160 degrees Fahrenheit internal temperature, and place it fat-side up into the prepared foil pan.
- 13Apply more barbecue sauce and rub to the top and sides of the pork shoulder.
- 14Wrap the pork shoulder tightly in aluminum foil within the pan, ensuring it's completely sealed.
- 15Place the foil-wrapped pork shoulder back into the smoker.
- 16Continue cooking the pork shoulder at 250 degrees Fahrenheit until the internal temperature reaches 202-205 degrees Fahrenheit.
- 17Once the pork shoulder hits 202 degrees Fahrenheit, remove it from the smoker and carefully unwrap it slightly to allow steam to escape for a couple of minutes.
- 18Re-wrap the pork shoulder tightly and let it rest for 45 minutes to an hour in an oven or cooler.
- 19After resting, open the foil and shred the pulled pork.
Ingredients
- 8.3 pound pork shoulder
- Yellow mustard
- Sweet Rub o' Mine Apple Chipotle
- 1 cup apple juice
- 1 cup water
- 0.25 cup apple cider vinegar
- Kansas City Competition BBQ sauce
Equipment
Masterbuilt 560 smokerbaking sheetknifemeat probespray bottlealuminum foilfoil panglovestongs
Tips
- Use 25% apple wood chunks mixed with 75% lump charcoal for amazing results.
- Spray the pork shoulder once an hour with the apple juice, water, and apple cider vinegar mixture.
- Once the internal temperature reaches 202-205 degrees Fahrenheit, pull the pork shoulder out, unwrap it to let the steam out for a couple of minutes, then re-wrap it and let it rest for at least 30-60 minutes.
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