Ingredients: Boston Butt (Pork Shoulder- about 13 pounds)
Dizzy Pig Dizzy Dust Dry BBQ Rub
Apple Chips for Smoker
Apple Juice Concentrate ( 2 containers)
Apple Cider Vinegar
Recipe: Sprinkle Dizzy Pig Dizzy Dust over both sides of pork generously to marinate.
Pre-heat smoker to 250 using apple chips.
Thaw and place apple juice in pan.
Place pork in smoker with thermometer in thickest part of pork.
Place pan of apple juice under pork in smoker.
Cook for 30 minutes, then turn heat down to 220.
Add wood chips to smoker every 30 minutes for first 2 hours.
Continue cooking for 2 hours, then turn temperature down to 210.
Cook overnight (or 8 more hours).
Spritz pork down with apple cider vinegar.
Cook 12-14 more hours or longer until internal temperature of pork reaches 200.
Remove from heat and let rest for 1 hour.
Use fork or bear claws to pull pork and place in dish.
Season or sauce as desired.