• Score fat & season with a pork rub or just salt & pepper.

• Cook in smoker at 225-250°F.

• After 3 to 4 hours, spray with 50/50 ACV & water solution (avoid spraying fat) and continue to spray every 30 - 45 minutes until time to wrap. 

• After 6 hours, check internal temp. If your temp is close to 170°F and your finger sinks into fat when you poke it, then it is time to wrap. Otherwise, leave it on the smoker until desired temp is reached and fat is rendered.

• Wrap tightly in 2 layers of heavy duty aluminum foil and place the wrapped meat back on the smoker (250-275°F) or finish in oven.

• About 2 hours after wrapping, check temp, the target temp is 203-204°F.

Note: The internal temp and feel of the meat (i.e. probes insert with little resistance) are the most important indicators that your meat is done cooking. The time estimates given here are just for reference and your cooking time may be more or less.

• When meat is done cooking let it rest in a cooler for at least 1 hour.

• Remove the bone and pull apart pork as you serve it to avoid drying it out.