Ingredients
-2 (8 lb) pork shoulder roast
-2 qt apple cider, or as needed
-1 onion, chopped
-3 cups hickory chips, or as needed, soaked in water
FOR THE RUB:
-5 tbsp white sugar
-5 tbsp light brown sugar
-2 tbsp kosher salt
-2 tbsp paprika
-1 tbsp onion powder
-1 tbsp freshly ground black pepper
-1 tbsp garlic powder
Directions
1. Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper and garlic powder in a bowl. Mix about ¼ cup sugar rub into cider; reserve remaining rub.
2. Cover pot and refrigerate for about 12 hours.
3. Prepare smoker to about 210F. Add enough wood chips to smoker. Pour cider brine into the water pan of the smoker. Add onion and about ¼ cup sugar rub more. Spread remaining rub over pork shoulder. Transfer pork to the center of the smoker.
4. Smoke pork until very tender (about 8 hours). Monitor chips and liquid, adding more if needed. Transfer pork to a large platter and cool 30 minutes before shredding with forks.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
