Tender and delicious smoked pork roast.
- 1 whole (5 To 8 Lb. Size) Pork Shoulder Roast
- FOR THE BRINE:
- ¼ cups Salt
- ¼ cups Soy Sauce
- ½ cups Sugar
- ½ quarts Apple Cider Vinegar
- ½ quarts Apple Juice
- FOR THE RUB:
- 2 teaspoons Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Salt
- 2 Tablespoons Ground Black Pepper
Combine brine ingredients in a large bowl. Add pork shoulder into the brine solution and add water to cover the pork entirely. Refrigerate overnight.
Mix rub ingredients in a bowl. Take the pork out of the brine solution and coat the meat generously with the rub.
Start up smoker at 275ºF and add hickory or apple wood. Place pork in the smoker and cook for 5 hours.
Remove pork from the smoker and wrapped meat with foil. Place back in the smoker and cook for an additional 3 hours.
Let meat rest for at least 30 minutes before serving.