1 10 pound bone-in pork shoulder, also known as a Boston Cut
1 cup apple juice
1 meat injector (Hardware stores have these)
1 cup pork or vegetable stock
1 cup of BBQ Rub (see recipe here)
2 cups of your favourite BBQ Sauce
With a sharp knife, cut a crisscross pattern (scoring), across the fatty part of the shoulder, about a quarter inch deep.
Mix the stock and apple juice and whisk them quickly together. Inject the entire quantity all throughout the pork shoulder. Some will leak out, but that’s normal – this process will help keep the meat super moist.
Apply all of the rub over the shoulder, don’t worry about over doing it.
In a smoker pre-heated to 200 F, or in your oven on a raised wire rack, Place the shoulder in fat-side up and cook for 12-14 hours or until an internal thermometer reads 195 F. The convection setting in the oven is preferred, and it will cut your cooking time down by more than ten percent.
Let it rest for 30 minutes. Pull gently (don’t over do it!), and continuing with your hands, mix in a little of the BBQ sauce as you go. You won’t need too much. Bon Appetite!!!!
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