NC BBQ Pork Shoulder

Serves: 10-12

1 whole pork shoulder, 14-16 pounds

Heavenly Piglets Dry Rub

1 cup apple juice

Preheat smoker to 225 degrees, using hickory charcoal and hickory wood chunks. Trim fat from shoulder, leaving a 4-inch portion of skin and fat at the shank (bone) end. Sprinkle shoulder well with dry rub and rub into every inch of shoulder. Wrap shoulder with heavy-duty aluminum foil, making sure it is sealed. Place on smoker and cook at 225 degrees for 6 hours. Using heavy-duty rubber gloves, very carefully unwrap shoulder and place back on smoker. Pour juices from foil over shoulder. (If shoulder tries to fall apart, just place back together on grill; it will firm back up). Cook at 335 degrees for another 7-8 hours or until internal meat temperature is 180 degrees. Using a spray bottle, spray meat with apple juice very well every hour to keep it moist. Remove meat from cooker and let cool. Pull the meat and place in pan for serving. You can sprinkle a little dry rub on meat if you like. Serve with buns, slaw and baked beans.