Smoked Pork Shoulder

Ingredients:

• Swift Pork Shoulder
• 2 Tbsp kosher salt
• 2 1/2 Tbsp smoked paprika (regular paprika will work!)
• 2 1/2 Tbsp lemon pepper
• 1/2 tsp cayenne pepper (optional)
• 1 Tbsp garlic powder (smoked, regular garlic powder will work!)
• 1/2 Tbsp ground black pepper
• Yellow mustard (approximately 1/2 cup)
• 3 Tbsp Liquid Smoke
• 3 Tbsp Worcestershire sauce
• 1/2 C apple cider vinegar
• 1/2 C apple juice
• 1/2 C water

Directions:

1. Ensure Swift Pork Shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.
2. Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder, and black pepper in a bowl. Set aside.
3. Take Worcestershire sauce and pour all over pork shoulder ensuring it is thoroughly covered.
4. Repeat with the liquid smoke and then with the yellow mustard.
5. Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.
6. Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in the fridge for a minimum of 12 hours.
7. After a minimum of 12 hours has passed, remove the pork shoulder from the fridge, unwrap, and let come to room temp.
8. Start smoker and bring up to 225ºF.
9. Combine apple cider vinegar, apple juice, and water and put in a spray bottle and set by your smoker.
10. Once the smoker reaches 225ºF. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).
11. Spray/spritz every 45-60 minutes with spray bottle
12. Add additional smoking chips, as needed.
13. Smoke until pork shoulder reaches a minimum of 190ºF. internal temp (approximately 60-90 minutes per pound).
14. Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple of kitchen towels (this helps lock in the moisture). Let’s rest for one hour.
15. Shred with two forks and serve with homemade barbecue sauce.
16. Enjoy!