Dillightful Pulled Pork

Ingredients

• 1 bone-in pork shoulder, 8–10 lb
• 3 tbsp yellow mustard
• ½ cup Dillightful pork rub
• 1 cup apple juice
• ½ cup dill pickle juice
• ¼ cup apple cider vinegar
• 1 cup chicken stock
• 1½ cups Dillightful BBQ Sauce
• 3 tbsp unsalted butter

Instructions

1. 1

   Trim the fat cap to about ¼ inch. Coat the pork with mustard and season heavily with rub; refrigerate uncovered overnight if time allows.

2. 2

   Heat the smoker to 250°F with hickory or pecan. Smoke fat-side toward the heat until the bark is dark and set, about 6 hours and 165–175°F internally.

3. 3

   Combine apple juice, pickle juice and vinegar; spritz lightly every hour after the first 3 hours.

4. 4

   Place the shoulder in a covered pan with stock and butter. Continue cooking until the blade bone loosens and the meat probes tender, usually 200–205°F.

5. 5

   Rest covered for at least 1 hour. Remove excess fat, pull the meat, mix in pan juices and fold in Dillightful BBQ Sauce to taste.