Second attempt at a pork shoulder

This is a 9.5lb bone-in pork shoulder I got for $3/lb. I followed Meat Church’s pulled pork recipe, and this turned out fantastic!

Rubbed it with honey hog and mustard as a binder, and let it adhere overnight. I slapped this guy onto my Pro575 at 5:15am at 275 and let it go until it hit 175 internal, which was around 6ish hours.

I transferred it to an aluminum pan and topped it with brown sugar, butter, and honey hog hot rub. Covered it with foil and returned to the Traeger until it hit 200 internal, which only took about another 3ish hours. I even had to lower my Traeger temperature to 250 then 225 to slow down the cook process.

I then removed it from the aluminum pan and let it rest for 45 minutes before shredding it and adding the reserved juices to it, along with some extra dashes of honey hog hot.

When I was bringing in the aluminum pan to let it rest for 45 minutes, the juices overflowed and spilled onto my arm, so now I’m dealing with a burn that’s gonna blister 🥲 I definitely underestimated how much liquid was going to accumulate in the pan