Pellet Smoker Pulled Pork

• Pork Injection - combine all the ingredients for the injection. Mix until the brown sugar and salt are dissolved.
• Trim the pork shoulder to ¼" fat cap.
• Using an injection needle. Inject the pork shoulder at about 1-2 inch intervals on all sides.
• Let the pork shoulder rest in the refrigerator for 3-4 hours.

Pork Rub

• Combine all ingredients for the rub and mix well to combine. Store in an airtight container until ready to use.
• Remove the pork shoulder from the refrigerator and pat dry with paper towels.
• Distribute the dry rub onto the pork shoulder and coat on all sides.
• Preheat the pellet smoker to 225°
• Insert a wireless probe thermometer if you have one available.
• Place the pork shoulder directly on the rack in the smoker.
• Cook the pork shoulder for approximately for 6 hours until the pork reaches an internal temperature of 160°
• Place the pork shoulder in a disposable pan and cover with aluminum foil. Or wrap with foil tightly. Using an 18" aluminum foil works best.

  Return to the smoker increase the temperature to 250° and cook for approximately 3 more hours.
• Pork shoulder for shredding should reach an internal temperature of 203°.

  Cook the pork shoulder until a temp of 195° - 200° and allow it to increase in temp with carryover cooking as it rests.
• Let rest for at least 30 minutes.
• Remove the shoulder blade from the pork shoulder. Shred apart the meat to the thickness you desire.
• Add some of the juice back to the shredded pork to allow the meat to absorb some back into the meat.