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Ingredients
Directions
Rub down the pork shoulder with mustard and your favorite pork rub.
Smoke it low and slow at 200°F for 10 hours.
Transfer it to a Reynolds Kitchens® Utility Pan and top with apple juice, seasonings, and butter.
Cover the pan with Reynolds Wrap® Aluminum Foil and throw it back on the smoker.
Wrap it in Reynolds Kitchens® Butcher Paper and let it rest for two hours.
Drizzle with BBQ sauce, serve straight from the pan, and pile it high on a bun.
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