pulled smoked pork butt

pulled smoked pork butt (shoulder) 1 10 pound pork shoulder (bone in for more flavor) rub 1/4 cup smoked paprika 2 tablespoons salt 2 tablespoons granulated sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 1 tablespoon cayenne pepper injection 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon parsley 1 tablespoon dried oregano 1/2 teaspoon rosemary 1 large clove minced garlic 1 medium onion 1/4 cup water 1/2 cup apple cider vinegar 1 cup olive oil Begin by starting the BBQ. You will want to maintain a temperature in your BBQ of about 225°F-250°F. Trim the excess fat from the surface of your pork butt. Then blend all of the ingredients together to make the injection marinade. Once the injection is completely smooth and no longer chunky, begin injecting the marinade into the pork in a grid like pattern. The injections should be spaced about 2" apart. Next, mix all ingredients together for the rub. Thoroughly coat the pork butt in the dry rub. Be sure to apply the rub in a crevices of the pork butt. Place the pork butt on the BBQ and plan to cook for about 15 hours, or 90 minutes per pound of meat. Continue to feed charcoal and hardwood onto the fire to maintain the temperature over the 15 hour cook time. Once the meat reaches an internal temperature of 160°F, cover the pork in tin foil to trap in the moisture. Continue cooking until the internal temperature reaches 190°F-200°F. Take the pork off the grill and allow it to rest for 30 minutes, don't let it cool down too much since it is easier to pull the pork apart while warm. Pull the park apart using two forks to tear apart. Lightly coat the pork in your favorite BBQ sauce and enjoy! notes The pork will shred easier while still warm. Pour drippings over shredded pork. This will add flavor and keep the pork moist. Use just enough of the drippings to moisten the pork. When making a sandwich, toasting or grilling the buns will crisp them and prevent sogginess from the juicy pork.