Sweet RUB Pulled PORK

Let's Cook

1. Step 1.

   The night before cooking, trim the pork shoulder: remove the excess fat cap on top, leaving no more than a ¼-inch fat layer, and remove any glands (reddish or pink areas). Rinse the pork with cold water, then place it on a baking sheet.

2. Step 2.

   Prepare the injection: combine 1 cup apple cider vinegar and 1 cup apple juice in a large bowl. Draw the mixture into a meat injector. Inject the pork by inserting the probe every few inches, slowly adding liquid throughout the meat (like a checkerboard). The meat will swell; that's okay.

3. Step 3.

   Drain any excess moisture from the baking sheet and pat the pork dry with paper towels. Discard any unused injection liquid (do not use it for the spritz, as it's contaminated by raw meat).

4. Step 4.

   Coat the pork with ¼ cup Dijon mustard, then apply ⅔ cup Sweet Rub thoroughly. If not done the night before, apply at least 1 hour before cooking. The rub will begin to liquefy as moisture connects with the meat.

5. Step 5.

   Preheat the smoker to 250°F using applewood or cherrywood. Insert a thermometer probe if using a remote probe and leave it in place. Place the pork on the smoker, fat cap side up, and smoke for 3 hours. A bark will begin to develop.

6. Step 6.

   While the pork is smoking, make the spritz: combine 1 cup apple cider vinegar and 1 cup apple juice in a medium bowl, then transfer to a food-safe squirt bottle (or keep in a bowl for basting).

7. Step 7.

   After 3 hours, spritz or baste the pork every 30 minutes. Check the temperature after about 5 hours total smoking time. When the pork reaches 165°F internally, it's ready to wrap (this is the stall point).

8. Step 8.

   To wrap, remove the meat probe. Lay out two large sheets of aluminum foil overlapping each other, and place the pork on the foil. Pour about 2 tablespoons of the spritz over the pork (more is okay). Tightly wrap the pork, then reinsert the probe through the foil. Return the pork to the smoker (no more smoke is needed; you can continue with just charcoal).

9. Step 9.

   Continue cooking wrapped until the internal temperature reaches between 200 and 203°F. Double-check the temperature in a few different areas; the probe should slide in easily like room-temperature butter.

10. Step 10.

    Remove the pork from the smoker, leaving it wrapped. Place it in a cooler (no ice) that is not much bigger than the pork, and let it rest for 1 hour. This allows moisture to be absorbed back into the meat.

11. Step 11.

    Remove the pork from the cooler and begin pulling. Remove the bone (it should slide out cleanly), then pull the meat with your favorite tool or hands. Discard any cartilage or fatty pieces. Serve with your favorite sides and sauces.