Smoked pulled pork

Ingredients

• Large aluminum pan
• Aluminum foil
• Large pork shoulder roast, with bone if possible
• Yellow mustard
• Favorite BBQ seasonings
• Killer Hogs Barbecue BBQ Rub and Cherry Rub
• Kinders Woodfired Garlic and All-Purpose seasoning
• 8 ounces of Dr Pepper
• 6 to 8 ounces of pineapple juice
• 1 to 3 ounces of your favorite bourbon
• Half a stick of butter

Instructions

• Spread yellow mustard liberally over entire pork shoulder.
• Season liberally with favorite BBQ seasonings.
• Smoke at 225 degrees on smoker grates until internal temperature is 165 degrees.
• In aluminum pan, add pineapple juice, bourbon and Dr Pepper, along with a few dashes of seasonings.
• Mix all together and add pork shoulder.
• Add butter, cut into pads and placed on top of roast. Seal pan with aluminum foil.
• Smoke at 250 degrees until internal temperature reaches 205 to 207 degrees, then pull off smoker, wrap pan in towel and set in cooler for 1 to 2 hours before shredding.
• Keep all juices and place shredded pork back into juice. Enjoy as a sandwich, over a baked potato or any other way you enjoy smoked shredded pork.