Smoked Pork Shoulder

Ingredients:

• Swift Pork Shoulder
• 2 Tbsp kosher salt
• 2 1/2 Tbsp smoked paprika, or substitute regular paprika
• 2 1/2 Tbsp lemon pepper
• 1/2 tsp cayenne pepper, optional
• 1 Tbsp garlic powder, smoked, or substitute regular garlic powder
• 1/2 Tbsp ground black pepper
• yellow mustard, approximately 1/2 cup
• 3 Tbsp liquid smoke
• 3 Tbsp worcestershire sauce
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 1/2 cup water

Directions:

1. Rinse pork shoulder under water, pat dry, and place onto a cookie sheet.
2. Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder, and black pepper in a bowl. Stir and set aside.
3. Pour worcestershire sauce all over pork shoulder, ensuring it is thoroughly covered.
4. Repeat with the liquid smoke, and then with the yellow mustard.
5. Sprinkle dry pork rub mixture over pork shoulder, ensuring that a thick layer is created and pork is covered thoroughly.
6. Tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and place in refrigerator for a minimum of 12 hours.
7. After 12 hours, remove the pork shoulder from the refrigerator, unwrap, and let come to room temperature.
8. Start smoker and bring up to 225ºF.
9. Combine apple cider vinegar, apple juice, and water in a spray bottle.
10. Once the smoker reaches 225ºF and pork shoulder is at room temperature, place pork shoulder onto 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 onto a baking sheet or large platter. Wrap in aluminum foil and then again in kitchen towels. Let rest for one hour.
15. Shred with two forks and serve with barbecue sauce.