Ingredients:

• 10 lb pork shoulder
• Angelos Pork Rub
• Wood: Hickory, Apple, Cherry

Directions:

1. Season liberally with Angelos Rub.
2. Smoke at 250-275.
3. Spray with apple juice hourly.
4. Wrap in butcher paper at 160 internal temperature.
5. Pull at 203 internal temp.
6. Wrap in towel and let rest in cooler for an hour (minimum).
7. Shred with two forks.
8. Plan for 1-1.5 hours/lb.