Ingredients
6 – 8 pound pork butt all the way up to a full pork shoulder 18 pounds
Marinade
- 1 quart apple juice
- 1 cup distilled white vinegar
- 1 ¼ pound sugar
- 1/2 cups salt
- ¼ cup Lawry’s Seasoned Salt
Finishing Sauce
- ¾ cups ketchup
- ¼ cup white vinegar
- 1 18oz jar apple jelly
- 1 cup light corn syrup
- Dash of worcestershire
Preparation
- Using a 6 – 8 pound Boston Butt, square up the long sides of the shoulder to make it neat and uniform.
- Place the pork shoulder in a large aluminum pan. Inject the shoulder in one inch squares with 1 quart of marinade, which is made up of the following:
- Loosely cover the injected shoulder and let it rest in the refrigerator for 2 hours, then flip it over and let it sit upside down for 15 minutes.
- Heat a smoker to 250˚F and rub the shoulder with BBQ rub on both sides. Keep the marinade in the pan.
- Smoke the shoulder at 250 for 3 hours.
- Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan.
- Cover the pan with aluminum foil and place it in the smoker. Cook for 2 -3 hours or until the internal temperature reaches 205˚F.
- Remove the pan from the smoker and pour the drippings into a bowl. Discard the foil. Brush the finishing sauce all over both sides of the shoulder.
- Return the shoulder to the pan and place in the over on Warm and Hold Setting for up to three hours.
- Add the reserved drippings to the pan , pull the pork and serve pickles, sliced onions and Kaiser rolls.
