• Post last modified:June 9, 2014
  • Post category:Food
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6 – 8 pound pork butt all the way up to a full pork shoulder 18 pounds


  • 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


  1. Using a 6 – 8 pound Boston Butt, square up the long sides of the shoulder to make it neat and uniform.
  2. 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:
  3. 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.
  4. Heat a smoker to 250˚F and rub the shoulder with BBQ rub on both sides. Keep the marinade in the pan.
  5. Smoke the shoulder at 250 for 3 hours.
  6. Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan.
  7. 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.
  8. 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.
  9. Return the shoulder to the pan and place in the over on Warm and Hold Setting for up to three hours.
  10. Add the reserved drippings to the pan , pull the pork and serve pickles, sliced onions and Kaiser rolls.

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