Injected with an apple juice, cider vinegar and honey marinade
Prep Time:
13 hours
Cook Time:
6 hours
Servings:
Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 cup apple or pineapple juice
  • 1/2 cup cider vinegar
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 1 pork shoulder (8 to 9 pounds), bone in or bone out
Directions
  1. Step 1: In a bowl, combine 1/2 cup brown sugar, 1/4 cup salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, 1 teaspoon ground ginger, 1 teaspoon black pepper and 1 teaspoon dry mustard. Set aside.
  2. Step 1: In a bowl, combine 1 cup apple or pineapple juice, 1/2 cup cider vinegar, 1/4 cup honey and 1/4 cup melted butter.
  3. Step 2: Using an injector, shoot the marinade into the pork shoulder in various places, both deeply and shallowly. If your roast is bone-in, avoid injecting marinade next to the bone. Use all the marinade.
  4. Step 1: Rub 1 (8 to 9 pound) pork shoulder on all sides with the rub mixture, massaging it in well. Place the shoulder in a large zip-close bag or on a rimmed dish and cover. Refrigerate, 12 to 14 hours.
  5. Step 2: At cooking time, prepare the grill for indirect cooking (or place the shoulder in a slow cooker or in a baking dish). Put the shoulder on the grill (or in slow cooker or oven) at 300 F for 6 to 8 hours, or until the meat is tender and falling apart.
  6. Step 3: Remove the pork shoulder from the grill; let stand, about 10 to 15 minutes.
  7. Step 4: Shred using a mixer or two forks, removing bones before shredding. Dress shredded pork with barbecue sauce, if desired, and serve in sandwich buns, with coleslaw, if you like.