- 1 bone-in pork shoulder
- 1/2 bag (about 1 lb) apple, hickory, or oak wood chips
- kosher salt and fresh black pepper
- ⅓ cup yellow mustard
- 1 Tbsp brown sugar
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cinnamon
- ¼ tsp cayenne
Cherry Chipotle BBQ Sauce
- Soak hickory or oak wood chips in water at least one hour or overnight.
- Bring pork shoulder to room temperature and apply kosher salt and black pepper liberally.
- Drain wood chips and wrap in double layer of tin foil. Poke holes in package with a sharp knife on both sides.
- Place wood chips on grill on high heat for 15 minutes, or until wood begins to smolder.
- Turn grill burners down to low until a temperature of 275 degrees is maintained.
- Place pork on indirect heat and smoke for 2 hours (3 hours for a cut over 10 pounds).
- Preheat oven to 275 and line a roasting pan with tin foil.
- Mix yellow mustard, brown sugar, and spices into a paste.
- Remove pork from grill and apply mustard paste to top and sides.
- Place pork on a roasting rack in roasting pan and cook an additional 4 hours. (Total cook time should be approximately 1 hour per pound, or until internal temperature reaches 190 degrees)
- Once cooked through, remove pork from oven and allow to rest at least 20 minutes.
- Place pork on a large cutting board. Shoulder bone should be easy to remove from meat. Shred pork into large bites with two forks.