Smoked Pulled Pork Sandwiches

Instructions

1. Preheat your smoker to 225 degrees Fahrenheit.
2. Combine all rub ingredients in a bowl and mix with your fingers to break up any lumps.
3. Apply a generous amount of the rub on all sides of the pork shoulder and place 5 to 6 wood chunks in your smoker on top of hot coals.
4. Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours.
5. Mop the shoulder while cooking with an equal blend of apple cider vinegar and apple juice. Do this every hour to keep the meat moist.
6. Return the pork butt to the smoker and continue cooking until the internal temperature reaches 205 degrees F.
7. Carefully remove the pork butt from the pan and place on a wire cooling rack.
8. Combine 1 cup Vinegar sauce with 1 cup The BBQ Sauce and brush over the outside of the pork butt.
9. Place the pork butt back on the smoker for 15-20 minutes to set the glaze.
10. Remove the pork butt from the smoker once the glaze has caramelized and formed a bark.
11. Rest the pork butt for 15-20 minutes before pulling.
12. Enjoy!