Man, I love me a good pork shoulder cooked right. But every time I do it, it takes WAY longer than 1.5 hours per pound. It's more like 2+ hours for me. Maybe my smoker's just quirky, huh?

Bet it tastes just like the stuff from the dollar menu. Why bother when you can get pulled pork for cheap? Lmao who am I kidding, your way sounds bomb and I'm just jealous cuz I can't make it. Hook a brother up!

That sounds dang delicious! I can almost smell the smoke through my screen. I'm no pitmaster, but I do love me some pulled pork. Might have to convince a friend to fire up their smoker and try your method. Keep these recipes comin'.

Tried something similar last summer, but my pork ended up drier than a sandal on the beach. Noticed you said to spray it to keep it moist, that's where I must've gone wrong. What's the mix ratio for that apple cider vinegar & water? And how often should I be spritzing it? Need those juicy deets!

This sounds yummy, even for a mostly plant-based person like me! Is there a good non-meat alternative that can be prepared in a similar way? Maybe jackfruit or something? I'd love to join the BBQ fun without straying from my diet too much.

Wrapping in foil? Nope. You gotta let it go naked the whole time to get that perfect smoke ring. All about that low and slow life, my friends. And think about it, while resting, why not let it breathe instead of steaming in its own juices? You put in the effort, so don't rush the finish line. You won't regret waiting, promise.

Not bad, rookie. But if you want truly Ultimate BBQ Pulled Pork, ya can't just settle for any BBQ sauce. You gotta make your own. A little apple cider vinegar, ketchup, brown sugar, mustard, a splash of bourbon, and your spice mix. Simmer that on the side while your pork's smoking and you'll have a sauce so good you'll wanna drink it. Trust this pitmaster, it's a total game-changer.

Hell yeah! That's the way to do it. Smoke 'em if you got 'em! The brown sugar in the rub will give it a nice bark. If you really wanna take it up a notch though, try adding some cumin and a hint of cayenne to the rub mix. Gives it a subtle heat that's amazing. And don't skimp on the resting time, it's crucial for that juicy, pull-apart tenderness.