Smoked Pork Shoulder ( pulled Pork)

8-11 lbs. pork shoulder

Ingredients

8-11 lb. pork shoulder

¼ cup chili powder

1 cup kosher salt

3 cups white sugar

½ cup Montreal Steak Spice

Mopping Sauce

2 cans coke

2 cups BBQ sauce

2 cups apple juice

Mix well together

Preparation

Put all spices in a bowl and mix well. Place pork shoulder on a baking tray and rub pork shoulder with seasoning until all season has been used. . Let pork shoulder sit at room temperature until pork shoulder becomes wet. ( 2-3 hours) Put pork shoulder in large plastic bag and put in fridge for 24 hours. Remove from fridge and let sit out at room temperature for 3 hours. (Come to room temperature before going into smoker) Set smoker to 200 F and cook in smoker until pork shoulder reaches 147 F then turn smoker up to 240 F cook pork shoulder until internal temperature of 180 F.  At this time use mop sauce to mop the pork shoulder every 30 minutes until pork shoulder reaches 180F( cooking time 18-24 Hours)Remove from smoker and cover with foil paper for 1 hour. Then pull pork apart.