Ingredients

Supplies

  • Meat Thermometer
  • Meat Injection Syringe
  • Heavy-Duty Aluminum Foil
  • Wood Chips or Chunks for smoking
  • Cling Wrap

Injection Marinade Ingredients

  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar

Pork

  • 1 8-10 pound bone-in pork shoulder roast (aka Boston butt)

Instructions

Injection Marinade Instructions

  • Combine marinade ingredients in a bowl.
  • Using a meat injection syringe, inject the mixture into several different spots in the pork meat.

Pork Instructions

  • After injecting the meat with the marinade, generously coat pork with your favorite BBQ Pork Rub (we used KC Butt Spice BBQ Rub) and cover with cling wrap overnight.

Smoking Instructions

  • Smoking pork can take between 8-12 hours. You will need a meat thermometer when smoking your pork.
  • Preheat grill to 230˚ making sure that your wood chips/chunks have started to smoke.
  • When internal temperature of meat hits 165˚, wrap meat in heavy-duty aluminum foil.Pulled Pork
  • Once meat reaches 200˚, remove from grill and place in a cooler for at least 30 minutes
Pulled Pork
smoked pulled pork
  • Pork should be tender and easily pulled apart