Shop Ingredients 
Cherry Wood Smoked Pulled Pork
Prep: 15 minutes plus standing
Smoke: 11 hours • Serves: 16
1-1/2 tablespoons Florida Crystals® raw cane sugar
1 tablespoon ancho chili powder
1/2 tablespoon Old Bay® seasoning
2 teaspoons PICS Cajun seasoning
2 teaspoons ground mustard
1 teaspoon PICS kosher salt
1 teaspoon PICS ground black pepper
1 bone-in Boston pork butt (about 8-1/2 pounds)
Cherry wood smoking pellets
1 cup Market 32 apple cider
1 cup tart cherry juice
Favorite PICS barbeque sauce for serving (optional)
1. Line rimmed baking pan with aluminum foil and wire rack. In medium bowl, stir sugars, chili powder, seasonings, ground mustard, salt and pepper; rub mixture over outside of pork. Place pork, fat side up, on prepared pan; let stand 30 minutes at room temperature or cover and refrigerate up to overnight.
2.Prepare outdoor pellet smoker for smoking over medium-low heat (about 250°); fill the hopper with pellets. Place pan with pork on hot smoker rack; cover and smoke 5 hours or until internal temperature of pork reaches 160°.
3.Increase smoker temperature to 300°. In large measuring cup, stir cider and cherry juice; pour half into clean spray bottle. Carefully pour the remaining cider mixture over pork and into baking pan; cover and smoke 6 hours or until internal temperature of pork reaches 195° and pork is fork-tender, spritzing pork with cider mixture every 30 minutes.
4.Remove pan with pork from smoker; let stand 20 minutes. Transfer pork and any remaining liquid to large bowl. With 2 forks or tongs, shred pork and discard bones; stir in barbeque sauce, if desired. Makes about 14 cups pulled pork.
Approximate nutritional values per serving (7/8 cup (about 6 ounces)):
405 Calories, 26g Fat (10g Saturated), 120mg Cholesterol, 313mg Sodium,
7g Carbohydrates, 0g Fiber, 7g Sugars, 3g Added Sugars, 32g Protein