Competition Barbecue Pork Shoulder Recipe

• :
• 3/4 cup apple juice
• 1/4 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 cup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons agave syrup
• 2 tablespoons jalapeno jelly
• 1/2 cup apple juice
• 1/4 cup brown sugar
• 3 tablespoons cider vinegar
• 3 tablespoons water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Kosher salt
• 1 Boston pork butt (about 8 pounds)
• 3/4 cup
• 2-3 fist sized chunks of medium smoking wood, like oak or hickory

1. In a medium bowl, whisk together apple juice, vinegar, brown sugar, barbecue sauce, Worcestershire sauce, agave, and jalapeno jelly. Cover and set aside until ready to use.
2. In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Pat pork dry with paper towels.
3. Evenly coat pork shoulder with barbecue rub all over.
4. Fire up
5. or
6. to 225u0b0F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork butts in smoker or grill and smoke until the outside has turned a deep mahogany color, 5 to 7 hours. Place pork butt on a piece of extra-large heavy duty aluminum foil with sides folded upwards. Pour 1 cup of the braise over pork butt. Reserve remaining braise. Seal foil around pork, wrapping with additional pieces as needed, and place back in the smoker. Continue to cook until internal temperature registers 198u0b0F on an instant read thermometer.
7. Remove pork from smoker, open foil, and let vent for 15 to 30 minutes. Pull pork into chunks and place in a medium pan, reserving braise and discarding bone. Pour reserved braise over pulled pork and mix together to full distribute braise. Add additional braise to taste. Serve immediately.

apple juice, cider vinegar, brown sugar, worcestershire sauce, syrup, jalapeufo jelly, apple juice, brown sugar, cider vinegar, water, worcestershire sauce, kosher salt, pork butt, smoking wood

Taken from www.seriouseats.com/recipes/2013/08/competition-barbecue-pork-shoulder.html (may not work)