Directions

1. Inject the Shoulder: The night before cooking, whisk together the injection ingredients. Inject the pork shoulder in a 1½-inch grid pattern across the surface. Wrap tightly in food-safe plastic wrap and refrigerate overnight.
2. Prepare the Pork Shoulder: Remove the pork from the fridge. Rub the entire surface with yellow mustard, then coat generously with 1/4 cup of Revolution Barbecue Nashville Hot Chicken Rub. Press it into the surface and let sit at room temperature while the smoker preheats.
3. Preheat the Smoker: Set your smoker to 250°F and load it with hickory wood for classic barbecue flavor.
4. Smoke and Spritz: Place the pork shoulder fat side up directly on the smoker grates. Combine the spritz ingredients in a spray bottle or compression sprayer. Smoke for 5 hours, spritzing every hour, until the bark is set and the internal temperature reaches 165°F.
5. Braise the Pork: Transfer the pork to a half sheet pan. Add any remaining spritz, along with the butter and honey. Double wrap the pan tightly in heavy-duty foil, sealing all edges.
6. Finish Cooking: Return to the smoker and continue cooking until the internal temperature reaches 203°F, about 3 to 4 more hours.
7. Rest and Shred: Remove from the smoker and let rest, still wrapped, for 1 hour. Unwrap, transfer the pork to a cutting board, and strain the juices into a fat separator.
8. Add Juices Back: Shred the pork, removing any large fat pieces. Pour the defatted juices over the pork and toss to coat. Add more Nashville Hot Chicken Rub to taste for extra heat.
9. Assemble Sandwiches: Pile the pork high on white hamburger buns, top with sliced pickles and red onions, and serve hot.