• 1 18-20 lbs shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets the cuts are pre-separated)
  • 1 recipe Hog Injection
  • 3 cups Jack's Old South Original Rub or 1 recipe Basic Barbecue Rub
  • 1 cup apple juice
  • 1 recipe hog glaze

Ideal Pellets

Ideal Pellets

Mixon's Mix: The peach wood in these pellets helps to give protein a sweet flavor, and just like a juicy Georgia peach, they burn evenly to keep BBQ moist. This blend of 100 percent repurposed, renewable hickory and peach is a favorite of Mixon in his smokers.


Step 1

Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.

Step 2

Place the pork shoulder in a large aluminum pan. (There’s no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1 – inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.

Step 3

Turn the shoulder upside – down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside – down for 15 to 20 minutes. In the meantime, heat a smoker to 250°F.

Step 4

Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.

Step 5

Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205°F.

Step 6

Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.

Step 7

Remove the pan from the smoker, and serve. Where I’m from, a pork shoulder is not sliced it’s pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best – and easiest – is with your hands. Wearing heavy – duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you’ve pulled it, if you like.