USING CO-OP PORK SHOULDER ROAST
|1||(8 pound) CO-OP pork shoulder roast|
|3||cups hickory chips|
|4||cups of apple cider|
|5||tablespoons white sugar|
|5||tablespoons light brown sugar|
|2||tablespoons kosher salt|
|1||tablespoon onion powder|
|1||tablespoon ground pepper|
|1||tablespoon garlic powder|
|2||cups CO-OP GOLD Barbecue Sauce|
- Prep. Time: 5 minutes
- Cook Time: approximately 15 minutes
- Serves: 4-6
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about ¼ cup sugar rub into cider; reserve remaining rub. Cover and refrigerate overnight.
Heat smoker to 210°F and add hickory chips. Pour cider brine into the water pan of the smoker; add onion about ¼ cup more sugar rub. Spread remaining rub over pork shoulder.
Place pork on the center of the grill for about 8 hours. Monitor the chips and liquid adding more as needed. Cook until the internal temperature reads 190°F to 195°F degrees. Remove from smoker and let cool for 30 minutes before shredding. Place in a bun and smother with your favourite barbecue sauce.