1. Most pork shoulders will come with a fairly thick layer of fat across most of the top. Unfortunately, this will never really render down, so we want to start by slicing through the fat in a crosshatch pattern. Be careful not to cut too deep into the meat.
2. The night before you are planning on cooking, Create a gallon of pork brine. Ensure the pork is fully submerged in the liquid. Store in the refrigerator overnight.
3. Before adding the pork to the smoker, remove the pork from the brine, rinse with cold water and pat dry with a paper towel.
4. Slather the full exterior of the pork with the yellow mustard, before applying a generous coating of the rub. Focus on keeping the rub even and consistent.
5. Prepare your smoker to at about 225 F. Add a nice chunk of your favorite fruit wood. Apple or cherry are my favorites for pork shoulder and give it a nice, sweet smoke.
6. Add a water pan and keep an eye on it throughout the cook, to make sure it remains topped up. Insert an internal temperature probe into the thickest part of the pork and avoid allowing the probe to touch any internal bones which may give a false reading.
7. After the pork has been on the smoker for 3 hours, Mix the apple juice and water together to form a spritzing liquid. Spritz the pork approximately every 60-90 minutes.
8. At about 150 F- 165 F, your pork will likely hit the stall and will reduce the speed at which the internal temperature increases (It may even go backwards a couple of degrees). The best thing to do is continue cooking until the stall is passed.
9. Smoke the pork until it hits an internal temperature of 203 F. By this stage the connective tissue and the meat should be soft and juicy. A good way to tell if it is ready is to look at the shoulder bone. The meat should be shrunk back from the and you should be able to wiggle it loose with not much force.
10. Once internal temperature is met, remove the meat from the cooker and allow it to rest for 45-60 minutes, lightly tented in foil.
11. Before you are ready to eat, break the pork into pieces with your hands. You want to break the meat into bite sized chunks but avoid shredding it too fine.
12. As you shred the meat, mix in a generous serving of your sweet sauce and incorporate throughout the meat.
13. To serve, slap the pulled pork onto a soft bread roll and serve with coleslaw (You can find my recipe HERE) and some more of the sweet sauce on the side.
For additional info on how to make your pulled pork really impress your guests, check out my guide HERE.