Directions

1. Debone the Pork Shoulder (if needed): Using a sharp boning knife, cut along the shoulder blade to remove the bone while preserving the shape of the roast. Trim excess fat and reshape the meat into a uniform cylinder.
2. Truss the Pork: Roll or fold the pork shoulder tightly and secure with butcher’s twine at 1-inch intervals to help it cook evenly and hold together for slicing.
3. Season the Pork: Rub all sides of the pork generously with Revolution Barbecue I'm Your Huckleberry Cowboy Rub, pressing it in well. Let the pork rest at room temperature for 30 minutes while the smoker preheats.
4. Smoke the Pork: Preheat your smoker to 250 degrees Fahrenheit using hickory wood. Place the pork on the grates and begin the smoke.
5. Make the Mop Sauce: While the pork begins to cook, combine kosher salt, brown sugar, black pepper, and chili powder in a small bowl. In a large saucepan, combine ketchup, vinegar, water, and diced onion. Stir in the dry mixture. Bring to a rolling boil over medium-high heat, then reduce to a simmer and cook uncovered for 45 minutes, stirring every 10 minutes, until reduced by about one-quarter.
6. Mop the Pork: After the sauce has reduced and the pork has smoked for one hour, begin mopping the pork every hour with the warm sauce for the remainder of the cook. Continue smoking until the internal temperature reaches 180 degrees Fahrenheit, about 6 to 7 hours total.
7. Rest the Pork: Remove the pork from the smoker and wrap loosely in butcher paper or foil. Let rest for 1 hour before slicing.
8. Serve: Slice the pork into 1/4-inch thick slices across the grain. Serve with additional mop sauce spooned over the top or on the side, and a generous helping of Tangy Coleslaw.