Smoked Pulled Pork 

Bone-in Pork Shoulder (Boston Butt)
Big Y Pulled Pork Seasoning
Worcestershire sauce
Apple Cider 

About an hour before starting, make a paste with the seasoning rub and the Worcestershire sauce. Generously coat the pork shoulder with the paste. 

Get your grill or smoker going to 225* 

Place the pork on the grill or smoker, fat side up, and insert thermometer.  

When the internal temp reaches 160*, carefully take the shoulder off and lay it across some aluminum foil. Pour about 8 oz of Apple cider over the pork, wrap it up in the foil, and return to the grill or smoker.  

When the internal temp reaches 205*, remove the pork from the grill, place  in an aluminum pan and let rest for 45 – 60 minutes. (You can lower the grill or smoker to 165* and place the pan back on the grill to keep warm) 

Shred (Don’t Chop) the Pork!