oh ya samiches for days lol. nuttin better than pullin sum pork especially a pork booty thats been slow cooked for 16 hours lol ya it takes sum time but youll never go back to that flavor less soggy ass crock pot version we all do on da counter lol 

1st we need to get us a 8 to 10lb bone in pork shoulder booty

now get u a measurin cup and put these ingredients in it and stir it up

3.c apple juice or white grape

1.c apple cider vinager

1/8.tsp onion powder

1/8.tsp garlic powder

1/4.tsp salt

and get a meat injector ready to rock

grab yo meat and put it unopened fat cap down into a big deep pan and start injecting that mofo all over til you use it all  and go deep n be carefull of da bone so u dont break your injector. we leavin it in da bag to help keep the injection in and on da meat and injectin thru the opposite side of da fat cap cauz its a bitch tryin to poke that fat cap lol after u done pokin on your meat put it in da fridge for bout a hour 

now its set a bit we can unwrap it and squirt it wit a dab of mustard or olive oil to give the rub alittle help to stick to it better speakin of rub we gonna use da same happy ending meat rub that i use on my ribs a few post back and if i can figure out how to link it here i will but dont hold yo breath lol im not that brite lol

k take yo rub n go crazy n rub dat booty like u never rubbed booty before dont be shy da booty dont bite

now well go set up da smoker at 225° to cook for bout 10 hours with usual suspects apple pecan n hickory wood n this can all be done on any grill type  ive done it on a regular charcoal alot just requires alotta babysittin lol im using my littler weber smokey mountain or as a buddy of mine called it the BLACK R2D2 lol

r2 is ready to put in sum work 2day lol

we smokin now baby lol put da pork fat cap side up so da fat renders down the meat.  were gonna go for 10 hours of smoke at 225° or till we reach 150° internal temp which should take longer than 10 hours but we’ll then pull it n wrap it till its at 190° internal temp which is then done cookin so  now we grab a drink n wait  while this song plays over n over in my head 1.2.1.2.3.4

well hit da booty wit the same apple juice vinager mix in a spray bottle that we used on da ribs bout every half hour to 45 min to help keep it moist.set yo bottle to stun not kill lol  still no link. im not learnin yet lol youll have to go back sorry

ok we got bout 10 hours of smoke on these bad boys.  oh ya da booty multiplies if it get wet like a gremlin lol no no im foolin lol. i always cook 2 cause y not lol  but anyway its at bout 145°  internal temp so we gonna pull em n take em inside to wrap em which brings me to my favorite part

i get to use my meat claws n pretend im wolverine out in my front yard slashin n stabbin shit.  its the small things in life really lol

thats sum sexy booty rite there lol. time to wrap yo meat.  same as da ribs on a big sheet of foil with honey brown sugar and squeeze butter layed out on it

 

lay the booty fat cap down then wrap as much up u can n then come at da booty from da top with another sheet of foil  n flip it so fat cap is on top again.  booty so big it takes 2 sheets to cover it lol.  only put da honey n stuff on the first sheet n make sure u wrap tight cauz its gonna get juicy.  now put it n a big pan and back to the cooker or set your oven to 225° and keep cookin til its at 190°  internal temp. bout another 4 to 6 hours

i usually do the smokin a day ahead then put it in da fridge after i wrap it and finish it in da oven hours before we gonna eat  lol

we finnally made it to da finish line. porks at 192° so we gonna pull it out da cooker n let it rest bout 20 min then unwrap it in the pan cauz its gonna be juicy as u can see .  after we unwrap it find da shoulder bone. should be one piece and pull it right out it wont be hard if its been cooked rite then go to town with a few forks and shred that booty up  discardin any big pieces of fat that may not of fully rendered   n mix all that good bark n meat with all them juices and at this time  i hit it with just a few shakes of this not much tho . custom and extra hot slap yo momma are the only pre made seasonings i buy cauz there just that good lol

now unlike most other ways of makin pulled pork this meat really dont need no sauce its that moist n flavorfull so dont go drowning it in da pan like u would sum crock pot crap lol  give that booty a chance first n just put alittle mudd on it one samwich at a time then decide  u didnt spend all that time puttin mad smoke n flavor on it  just to eat a meat mudd samwich  lol actually that sounds pretty good so do what u do its now your duty to please dat booty lol do da booty rite. k im done sorry

i go wit my dirty burd mudd  onions and my homemade momma grew in da garden habanero dill pickles that just keep gettin hotter da longer they in da cabinet lol. this is da samwich da mcrib wants to be when it grows up lol it is beyond good . k hope i covered it all enjoy yo booty samwiches