Hickory-Smoked Picnic Pork Shoulder  
10-12     9-10 hours     Smoke     Hickory
Barbecue doesn’t need to be complicated or difficult. In The Baddest Boston Butt (previous recipe), you rub, inject, smoke, spray, wrap, smoke again, and spray. This pork shoulder (butt) recipe is even easier, without injecting or wrapping, but don’t be fooled by its simplicity—the flavor is amazing.
¼ cup Canadian Blackened Steak Rub (found in Rubs & Pastes )
¼ cup demerara sugar
3 tablespoons smoked paprika
1 (8-9-pound) pork shoulder
¼ cup mustard
Buns, for serving
1 cup Hot Vinegar BBQ Sauce (found in Top This ) , for serving
  1. In a medium bowl, mix together the Canadian Blackened Steak Rub, sugar, and paprika to form a rub.
  2. Coat the meat with the mustard and apply the rub generously all over.
  3. Put the meat on a plate, cover it loosely with plastic wrap, and refrigerate it overnight.
  4. Preheat the smoker to 250°F and add wood.
  5. Remove the pork from the refrigerator but do not rinse.
  6. Place the pork shoulder directly on the smoker rack. Smoke for 9-10 hours, resisting the urge to peek more than once or twice to check the internal temperature.
  7. Remove the pork shoulder from the heat when the internal temperature on a digital thermometer registers 205°F, and let the meat rest for 15-20 minutes.
  8. Place the meat in a large pan and shred it with bear claws or two forks.
  9. Serve the pulled pork on buns with the Hot Vinegar BBQ Sauce.
I recommend buying pork shoulder with the blade bone-in, if you can find it. You’ll get better flavor and the bone will act as nature’s pop-up thermometer, pulling out with ease when the meat achieves pull-apart tenderness.