Smoked Pulled Pork
Bone-in Pork Shoulder (Boston Butt)
Big Y Pulled Pork Seasoning
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!