Smokey Bones Pork Shoulder Recipe

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I recently moved from the Atlanta to the Southwest and have been missing Smokey Bones. I love their pulled pork so I was extremely excited to find this recipe online. But, the experience left much to be desired. First, if you choose to cook this be aware that you DO NOT need the huge quantity of marinade that it calls for. I could have easily had enough with just 3 cans of chicken stock, 8oz of apple juice, 1 stick of butter and 1/4 cup of olive oil, etc, etc. Also, the recipe suggests that the total cooking time should be about 8 hours but it took me well over 9. And, that was with cooking it in the oven so the temperature was very controlled (I don't have a smoker. After all this the flavor of the pork when it was finally done left much to be desired. It didn't taste bad at all but it was nowhere near as good as what you get at Smokey Bones restaurants. The one good thing I can say about the recipe is that the leftovers were very good in the Smokey Bones Brunswick stew I mad a couple days later. See this link: http://www.orlandosentinel.com/features/food/orl-thot1406jun14,0,6775535.column?coll=orl-lifestyle-promo-food
for that recipe...delicious!

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The pork shoulder I smoked, based on this recipe came out GREAT. Although, the recipe needs modifications. After I was done, I had over a gallon of fluid that I did not use. I froze it for the next one. The pork shoulder was 8.5 lbs. I feel, cuting this recipe in half would still be fine.
This is what I did:
The night before I was going to smoke, I followed the directions of boiling the broth and adding the ingredients. I rubbed the shoulder with the remaining dry rub. I injected the meat as much as it would hold. The meat looked like it doubled in size. Marinade was starting to seep from all the puncture spots. It then went into the refrigerator until I was ready for it the next morning. I started the smoker at 7 am. The shoulder went on around 8 am and was not done till 10:30 pm. I used Apple wood for the smoking, and a Weber Smokey Mountain smoker. Still following the directions, I pulled the bones out. I pulled all the meat apart and placed in 2 tuperware containers, adding some bar b q sauce (Jack Daniels' brand as I went. I tasted the meat as I was pulling it apart. I was not impressed with the flavor at all. It sat in the refrigerator for almost 24 hours before I tried it again. THE FLAVOR WAS AMAZING. I was having pulled pork for breakfest, I loved it so much. I took the remaining pulled pork to a family gathering, and everyone loved it and requested I do 6 more shoulders for my family.

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Love this