Smoked Pork Shoulder (Smoker Or Pit) - cooking recipe

Ingredients

2 pork shoulder, roasts
SHOULDER RUB
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon cumin
INJECTION LIQUID
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Preparation

Mix all the spice mixture together until combined.
In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
Remove the roasts from the fridge.
If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
Cook on a pit or smoker for 1 hour per pound at 225 degrees.