Ingredients:
- 1 pork shoulder (Boston butt, 5-7 lbs)
- 1/4 cup brown sugar
- 2 table spoons paprika
- 1 table spoon garlic powder
- 1 table spoon onion powder
- 1 table spoon black pepper
- 1 table spoon salt
- 1 tea spoon cayenne pepper
- 1 cup apple cider vinegar
- 1/2 cup apple juice
Equipment Required:
- Grill with a smoker attachment or setup for indirect cooking
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Grill thermometer
- Tongs
- Mixing bowl
- Spray bottle
- Aluminum foil
- Cutting board
- Knife
- Forks
Directions:
- Prepare the Pork Shoulder:
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Rub the mixture all over the pork shoulder. Wrap in plastic wrap and refrigerate overnight.
- Prepare the Grill for Smoking:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for steady, long-lasting heat and a delicious Spicy Sweet Smoky Flavor.
Light the briquets using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional).
- Smoke the Pork Shoulder:
Place the pork shoulder on the grill over indirect heat.
Maintain a temperature of 225°F (107°C) using a grill thermometer.
Smoke for 10-12 hours, adding more charcoal as needed to maintain temperature.
Mix apple cider vinegar and apple juice in a spray bottle and spritz the pork shoulder every hour.
- Rest and Serve:
Remove the pork shoulder from the grill when the internal temperature reaches 200°F (93°C).
Wrap in foil and let it rest for at least 1 hour before shredding with forks.
