About
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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
Step 1 -Preheat the smoker to 250 degrees F.
Step 2 -Score the meat by using a sharp knife to cut diagonally on the fat.
Step 3 -Season the meat liberally with the garlic salt and the pepper, then let sit, about 15 minutes.
Step 4 -In a small mixing bowl, add the apple cider vinegar and the apple cider and whisk together, then transfer to a spray bottle.
Step 5 -Place the prepared pork on the grill of the smoker with the fat side up. Close the lid and cook, untouched, for 2 hours.
Step 6 -Spray the meat with the apple cider mixture every 30 minutes for the next 4 hours.
Step 7 -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.
Step 8 -Return to the smoker and cook until the internal temperature reaches 205 degrees F, at least another 3 hours.
Step 9 -Transfer the wrapped meat to a cooler, or a cooled oven, to rest, about 1 hour.
Step 10 -Transfer from the cooler and unwrap and remove the bone, then shred the pork with a pair forks.
Step 11 -Mix any remaining apple cider mixture from the spray bottle with the pulled pork and add the barbeque sauce.
Step 12 -Serve.
