Barbecue Recipe: Big Bob Gibsons Championship Pork Shoulder :: The Meatwave

Ingredients

• For the Dry Rub
• 1 tablespoon granulated sugar
• 1/2 tablespoon dark brown sugar
• 2 1/4 teaspoons garlic salt
• 2 1/4 teaspoons kosher salt
• 1 1/2 teaspoons paprika
• 1 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• For the Injection
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup kosher salt
• 2 tablespoons Worcestershire sauce
• For the Vinegar Mop
• 1 3/4 cup apple cider vinegar
• 1/8 cup cayenne pepper
• 1/2 tablespoon kosher salt
• 2 slices of lemon
• 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds