B.b.q. Pork Recipe

In a large container, dissolve salt and brown sugar in water. Stir until fully dissolved. Add apple juice and smashed garlic.

Submerge pork shoulder in the brine. Refrigerate for 4-6 hours.

Remove pork from brine, rinse with cold water, and pat dry. Let rest on a rack for 15-30 minutes to air-dry.

Pat pork dry with paper towels.

Brush pork all over with yellow mustard to act as a binder for the rub.

Combine brown sugar, paprika, smoked paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.

Generously rub the spice blend onto all sides of the pork. Press to adhere. Let rest 15-20 minutes.

In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, liquid smoke (if using), salt, and pepper. Bring to a simmer and cook 5-8 minutes until slightly thickened.

Remove from heat and reserve 1/2 cup to use as finishing glaze.

Brush the remaining glaze on the pork during the final stage of cooking, about every 25-30 minutes.

Preheat your smoker to 225-250°F (107-121°C). If using an oven, preheat to 250°F (121°C).

Place pork on the smoker grate or a roasting rack. Add wood chips such as apple or cherry for smoke.

Smoke for 4-6 hours until the internal temperature reaches 165-170°F (74-77°C).

If desired, wrap the pork in foil with a splash of glaze or broth (Texas crutch) and continue cooking until the internal temperature reaches 195-205°F (90-96°C) for pull-apart texture.

During the last hour of cooking, brush glaze on every 20-30 minutes.

Remove pork, rest loosely wrapped for 20-30 minutes before shredding or slicing.