Best BBQ Pulled Pork Recipe Ever

Directions

• Pat pork shoulder mostly dry with paper towel. Trim off any especially loose, dangling bits.
• Apply a heavy coating of pork seasoning rub to the shoulder. Be sure to coat all sides and surfaces. Use as much rub as will stick to the meat without falling off.
  See my recipe for the best pork rub ever
• Heat your smoker to 300 degrees Fahrenheit. This can be done on any kind of smoker, though an offset will produce the smokiest flavor.
• Put the pork shoulder in the smoker and cook until the internal temperature reaches 170 degrees. At this time, remove the shoulder and half-wrap with aluminum foil. This means wrapping it such that the pork shoulder looks like it’s sitting in a tightly aluminum foil boat.
• Put the half-wrapped shoulder back in the smoker and continue cooking at 300 degrees, until the internal pork temperature reaches 205 degrees.
• Remove the shoulder from the smoker, and fully wrap in foil. Allow to rest for 45 minutes.
• Make the sauce by combining apple cider vinegar, pineapple juice, BBQ sauce, and beer. Whisk together thoroughly, and cook over low heat for 10 minutes. The sauce should be pretty thin.
• Remove the bone from the shoulder, and shred the meat (using your hands, forks, or anything else).
• Sprinkle some extra seasoning rub into the meat, along with a few splashes of the vinegar sauce. Mix the seasoning and sauce into the meat, and give it a taste. Add some more if you think it needs it. The extra seasoning and sauce is a matter of personal taste, so add as much as it needs for it to be delicious to you.