Classic Smoked Pork Shoulder (for pulled pork)

Remove the pork from the package and pat it dry with paper towels.

In a bowl, combine ancho pepper, garlic powder, onion powder, brown sugar, salt, and black pepper for your dry rub.

Generously coat the pork with the spice mix and let it sit for about 15 minutes. This will allow the meat to sweat and the rub to stick to the surface without additional binder.

Continue to let the pork butt sit at room temperature for 45 minutes while you preheat the grill.

Preheat your grill for indirect heat, building a 2-zone fire. Do this by arranging lit coals to one side of the grill.

Place a foil pan under the cooler side with a little water or beer to help create a moist atmosphere.

If using wood chunks, add them while the grill is preheating.

Clean and oil the grill grate and close the lid, adjusting the air vents to allow the grill to come to 225 – 250 degrees F. Make sure the smoke is clean before adding the meat.

When the grill is ready, place pork shoulder on the smoker over the cool side of the grill and close the lid.

Smoke for 4 to 5 hours, until the pork reaches an internal temperature of 165 degrees F, adding fuel as needed to maintain an even consistent heat.

After the first 2 hours, use a spray bottle to spritz it with pineapple juice or apple cider vinegar every 30 minutes to keep it moist throughout the smoking process.

Meanwhile, mix barbecue sauce and maple syrup in a separate bowl.

When the pork reaches 203°F, carefully remove it from the grill grates.

Transfer the smoked pork shoulder to an aluminum foil pan and brush the BBQ sauce mixture.

Cover the pork with aluminum foil and return the pan to the smoker for an additional 3 to 4 hours or until the internal temperature of the pork reaches 203- 205 degrees F.

Let the meat rest for 20 to 30 minutes before shredding with forks or meat claws.

Serve as desired