Recipe Background
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Ingredients
- 1 (9 ½-pound) bone-in pork shoulder butt
- garlic salt to taste
- pepper to taste
- 1 cup apple cider vinegar
- 1 cup apple cider
- barbeque sauce to taste, for serving
Directions
- Preheat the smoker to 250 degrees F.
- Score the meat by using a sharp knife to cut diagonally on the fat.
- Season the meat liberally with the garlic salt and the pepper, then let sit, about 15 minutes.
- In a small mixing bowl, add the apple cider vinegar and the apple cider and whisk together, then transfer to a spray bottle.
- Place the prepared pork on the grill of the smoker with the fat side up. Close the lid and cook, untouched, for 2 hours.
- Spray the meat with the apple cider mixture every 30 minutes for the next 4 hours.
- When the temperature of the meat reaches 165 degrees F, about 6 hours, transfer the meat from the smoker and wrap in tin foil with the fat side up.
- Return to the smoker and cook until the internal temperature reaches 205 degrees F, at least another 3 hours.
- Transfer the wrapped meat to a cooler, or a cooled oven, to rest, about 1 hour.
- Transfer from the cooler and unwrap and remove the bone, then shred the pork with a pair forks.
- Mix any remaining apple cider mixture from the spray bottle with the pulled pork and add the barbeque sauce.
- Serve.
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