Bourbon Brown Sugar Pulled Pork

Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.

Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.

Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.

Smoke the pork. Place the pork on the grill grates and close the lid. Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.

Braise. Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.

Finish cooking. Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.

Rest, shred, and serve. Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Drizzle some additional braising liquid on the pork as desired.