The key to the best pork shoulder is low and slow, combined with a great rub. This recipe takes some time, so you’re going to want to get started the night before you want to cook it. Your patience will be well rewarded with delicious pulled pork for the whole crew.

Instructions

1. Trim excess fat from the pork shoulder. (Skip this step if it is Boston Butt.) Score the remaining fat with a sharp knife.

2. Rub a liberal amount of Rib Spice Rub on the pork. Make sure each side is evenly coated.

3. Place pork in the fridge for at least 12 hours.

4. Remove pork from fridge one hour before placing on the grill.

5. Preheat offset smoker to 225 to 250 degrees Fahrenheit. Add Apple or Cherry wood chunks to coals.

6. Place drip pan filled with water under the grates. Place pork on the grates over the drip pan.

7. Baste pork with Apple juice every 30 to 60 minutes.

8. Make sure to keep an eye on the pit temperature. Add more pre-lit charcoal to the Side Fire Box if needed.

9. Smoke until internal temperature is 195 to 210 degrees Fahrenheit and remove from grill.

Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil and place back on the grill. This will get it going agin.

10. Shred pork using Char-Griller Meat Forks.