SMOKED CAROLINA PULLED PORK

Trim all fat, including fat cap, from pork shoulder.

Season entire pork shoulder with Q-Rub (somewhat heavily) and let sit 5 minutes. Brush pork with a thin layer of Lillie’s Q Gold sauce.

Season all sides with Carolina Dirt (you don’t want it caked on, but enough so you don’t see the gold sauce). Smoke at 250 degrees for 3 to 4 hours, spraying apple cider vinegar every 30 minutes.

When the internal temperature reaches 150 degrees, remove it from the smoker and place on a baking rack in an aluminum pan. Pour a thin roughly 1/4 inch layer of apple juice into the pan.

Wrap the pan with a double layer of aluminum foil. Make sure foil is slightly tented, so there’s no contact between the foil and shoulder. Place pork shoulder back in smoker at 250 degrees. Continue to smoke until pork reaches an internal temperature of 197 degrees, roughly 3 hours.

With the smoker at 250, unwrap pork, remove from pan, and place on the smoker rack. Preserve juices from the aluminum pan. Glaze with Lillie’s Q Carolina every 15 minutes for the last hour. Pull pork from smoker and allow to rest for 30 to 45 minutes.

Place pork shoulder in a serving pan and pull the pork. Pour reserved juices over pulled pork and gently mix to distribute. Serve and enjoy!