Pulled pork 2. olive oil

Rubbed w/dry rub and olive oil

9.5lb but after 10 hours

Rub:

1 cup brown sugar 
1/2 cup paprika 
2 1/2 tablespoons ground black pepper 
2 1/2 tablespoons salt 
1 tablespoon mustard powder
1 1/2 tablespoons chili powder 
1 1/2 tablespoons garlic powder 
1 1/2 tablespoons onion powder 
1 teaspoons cayenne

Blend together in coffee grinder or blender. Use this as base. Add other seasonings to taste (i.e Cumin, Chipoltle)


Directions:

1. trim off additional fat
2. Inject pork butt with apple juice
3. rub outside of butt with olive oil - light coating
4. apply generous amount of dry rub to meat
5. put on smoker - about 1 - 1.5 hours per lb - Smoke between 225 and 250 no higher
6. internal temp of 203 is target
7. allow to rest for 30-60 minutes
8. pull and serve w/ pork glaze.

Pork Glaze- 

1. 3 cups brown sugar
2. 3/4 cup prepared yellow ballpark mustard
3. 1/3 cup cider vinegar
4. 1/3 cup Bourbon
5. 1 teaspoon salt

Mix everything in pan until it melts. Should stay good for a month.  I am going to mix this up by adding some fruit purees to it.