For the LOVE of Perfect Pulled Pork

8-10 Pound Boston Butt

PS Seasoning Notorious PIG (or your favorite pork rub)

2 Small Bottles of Apple Juice

2T Beef Broth

2T Worcestershire Sauce

DIRECTIONS

I like to smoke a pork shoulder overnight, low and slow. It gives the pork more flavor and builds a better bark. If you do not have time to do it overnight, start it in the morning. I seasoned this with PS Seasoning the Notorious PIG rub and injected the pork with apple juice. Set your smoker to 200 degrees. Smoke until an internal temperature of 165. Pull off and place in an aluminum pan with apple juice, beef broth and Worcestershire sauce. Cover with aluminum foil and place back on the smoker. Change your grill temperature to 225-250 degrees until an internal temperature of 203. Once it reaches 203 degrees, pull it off and place in a cooler to rest for at least an hour. This gives the juices time to reabsorb into the meat. After one hour, shred and enjoy!