COOK IT.
Trim any excess fat, also known as the 'fat cap', from the top of your pork shoulder, leaving it 1/4" thick.
Prepare your injection by combining apple juice, water, sugar, salt and Worcestershire sauce into a bowl. Then, load into a syringe.
Inject your pork shoulder with about 1 tbsp per pound of meat.
Apply a generous amount of BBQ rub to the entire surface of the pork shoulder, including any crevices. Ensure that the rub adheres well to the meat by patting it in lightly.
Let the seasoned pork shoulder to rest at room temperature for about 30 minutes to allow the flavors to meld and penetrate the meat.
Preheat your wood pellet smoker to 225°F. Lee Ann Whippen recommends firing up with Oak, Hickory, or Cherry wood (or a combo of all three).
Using indirect heat, place the seasoned pork shoulder in the smoker with the fat cap facing up. Smoke until it reaches an internal temperature of 165°F, approximately 6 hours depending on the size.
Then, remove from the grill, wrap tightly with foil, and place back on the smoker with the fat side up. Smoke until it reaches an internal temperature of 195°-203°F, or until the thermometer probe goes in "like butter". This will take approximately 10-14 hours.
Once the pork shoulder reaches the desired temperature, remove it from the smoker, and let rest in a cooler or other insulated container for at least 1-2 hours.
Once rested, unwrap and remove the money muscle. Slice, pull, or chop your meat and then finish with BBQ sauce of your choice.
Enjoy by itself, or in a sandwich!