We use a bone- in “Boston Butt” (or “Blade Roast” as it is sometimes called) pork shoulder to make our pulled pork. We look for a shoulder in the 8-9 lb. range. It is washed with cold water, smothered in our rub, covered with plastic wrap and put in the refrigerator overnight. We remove the shoulder from the refrigerator about 1-2 hours before smoking to bring it up to room temperature. It goes on the smoker anywhere from 165 – 175 degrees for approximately 4 hours. This is when the majority of the smoke penetrates the meat. We then bring the smoker up to 220 degrees for another 6 – 8 hours depending on the size of the shoulder. While it is smoking we spray the shoulder about once an hour with our mop sauce. The mop sauce consists of apple juice, apple cider vinegar, brown sugar and our rub. This helps to keep the shoulder moist and gives a nice flavor to the bark. You want the internal temperature to be about 195 degrees before you remove it from the smoker, remember the temperature will continue to rise another 5-10 degrees. After it sits for half an hour or so it is ready to pull. We just add some of the TaylorMadeSmoke barbeque sauce and it is good to go! Our pulled pork is delicious all by itself, but is also tasty on a sandwich.