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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
2   tablespoons paprika
1   tablespoon onion powder
1   tablespoon ground pepper
1   tablespoon garlic powder
1   onion, chopped
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.

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