Eight-Time World Championship Pork Shoulder

Name: Eight-Time World Championship Pork Shoulder
Yield: 20
Ingredients: 1 16-18 lb pork shoulder; DRY RUB; 1/2 tbs spoon dark brown sugar; 1 tbs spoon granulated sugar; 2 1/4 tsp garlic salt; 2 1/4 tsp kosher salt; 1/2 tsp paprika; 1 tsp chili powder; 1/8 tsp dried oregano leaves; 1/8 cayenne pepper; 1/8 tsp ground cumin; 1/8 tsp black pepper; INJECTION; 3/4 cup apple juice; 1/2 cup water; 1/2 cup sugar; 1/4 cup salt; BIG BOB GIBSON VINEGAR SOP MOP; 6 1/2 cups distilled colored vinegar (substitute white vinegar); 1/2 cup cayenne pepper; 2 tbs salt; 3 slices of lemon

Eight-Time World Championship Pork Shoulder was pinched from <a href="http://www.muffinsandmeat.com/2013/05/21/eight-time-world-championship-pork-shoulder/" target="_blank" rel="noopener">www.muffinsandmeat.com.</a>

INGREDIENTS

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1 16-18 lb pork shoulder

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DRY RUB

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1/2 tbs spoon dark brown sugar

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1 tbs spoon granulated sugar

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2 1/4 tsp garlic salt

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2 1/4 tsp kosher salt

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1/2 tsp paprika

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1 tsp chili powder

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1/8 tsp dried oregano leaves

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1/8 cayenne pepper

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1/8 tsp ground cumin

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1/8 tsp black pepper

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INJECTION

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3/4 cup apple juice

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1/2 cup water

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1/2 cup sugar

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1/4 cup salt

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BIG BOB GIBSON VINEGAR SOP MOP

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6 1/2 cups distilled colored vinegar (substitute white vinegar)

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1/2 cup cayenne pepper

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2 tbs salt

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3 slices of lemon

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