Ingredients :
- 8-10 pound Pork shoulder with good fat rind
- 2-4 quarts apple cider
- 4 tbsp brown sugar
- 4 tbsp white sugar
- 2 tbsp kosher salt
- 2 tbsp cracked black pepper
- 4 tbsp paprika
- 2 tbsp garlic powder
- 4 tbsp crushed red pepper
- Hickory smoking chips
- 1 whole onion
Method :
- Cover pork shoulder with apple cider
- Combine black pepper, salt, brown sugar, white sugar, garlic powder, red pepper and any other spices in a large bowl.
- Add 1/4 cup of mixture to the cider covered shoulder. Reserve the rest.
- Cover cider, shoulder, and 1/4 cup of mixture in refrigerator for 12 hours
- Remove fron refrigerator. Add used apple cider in water bowl for smoker
- Preheat smoker to 250F
- While preheating, soak woodchips
- Rub remaining mixture onto pork shoulder
- Add shoulder to smoker. Add fresh woodchips at start, again at 30 minutes, and again at 60 minutes.
- Smoke for up to 12 hours or when internal temperature reaches 190-195 degrees farenheit.
- Pull out of smoker, let rest for 10 minutes. Pull apart.
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