Directions
- Fire up your smoker and set it to 250°F.
- Use a knife to score the fat cap of the pork shoulder. Then season liberally with BBQ rub. Optional: Before seasoning, use a binder like mustard or Sriracha to help the rub adhere to the meat.
- When the smoker gets to temp, place the pork directly onto the racks of your smoker and close the lid to smoke. Every hour, spritz the meat with apple juice.
- While your pork is cooking, mix brown sugar, spiced rum, and butter over medium heat until the sugar dissolves – Do not let the mixture boil. Set aside.
- When the internal temp of the pork gets to 165°F, place your pork in a large pan. Pour half of your warmed sauce over the meat, place a meat probe into the pork, then wrap tightly with foil. Place back into the smoker.
- When the internal temperature of the pork reaches 203°F to 205°F, and the temp probe goes in with very little resistance, it’s done. Remove from the grill and let rest, covered, for 1-2 hours.
- Once rested, shred the meat, and pour the rest of your prepared sauce over the pulled pork. Mix until the sauce is well incorporated. Add in extra BBQ sauce of choice, if desired.
- Add a generous amount of the pulled pork to hamburger buns and pile high with toppings of your choice like pickles, onions, and coleslaw, and cheese!
