Smoking a Pork Shoulder

 This recipe is from a famous BBQ joint in the deep south. There is nothing like good pulled pork!!

2 pork shoulder, roasts             

SHOULDER RUB
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon cumin

INJECTION LIQUID

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Directions
Mix all the spice mixture together until combined.
In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
Remove the roasts from the fridge.
If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.

Cook on a pit or smoker for 1 hour per pound at 225 degrees.