Pat dry the
Boneless Pork Shoulder (8 lb)
. Coat with
Yellow Mustard (3 1/2 Tbsp)
Barbecue Rub (1 cup)
Prepare Drum smoker or other bbq grill for indirect smoking at 275 degrees F (140 degrees C).
Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2
Sweet Onion (1/2)
quarters directly on coals.
Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine
Red Wine Vinegar (8 fl oz)
Water (8 fl oz)
in a spray bottle and spritz butt every hour during smoking process.
Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
Continue to cook Boston Butt until internal temperature of 198 degrees F (92 degrees C) is reached.
Make Apricot BBQ Glaze: Combine
Barbecue Sauce (12 oz)
Apricot Preserves (1/3 cup)
Honey (1/3 cup)
Apple Cider Vinegar (4 fl oz)
in a small sauce pot over medium heat until the mixtures smooths, about 5-10 minutes.
Unwrap Boston Butt and transfer to wire rack. Glaze outside of butt with Apricot BBQ Glaze and return to smoker for 15 minutes.
Rest Boston Butt for 20 minutes before pulling.
Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in the refrigerator. Enjoy!