I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
Mix the injection ingredients until the sugar and the salt are dissolved.
Now, your smoking tools are just as crucial as a good smoker, I have gone thru several plastic injectors over the years!
Use an injector to inject the mixture into your roast. I flipped my mine over and did all the sides I could with the injected liquid.
In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don't use.
Now comes the fun part of rubbing down the roast. I put my roast in a large Tupperware to rub it down in.
Be sure to coat the whole roast, the rub will turn almost into a paste almost with the injection as well.
Cover in an airtight container and store in the fridge.
The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour. Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!
When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!
The meat will shred perfectly for pulled pork or any pulled pork recipe!
Serve and enjoy!