Bacon-cured Smoked Pulled Pork

Cured a full size 9-lb pork shoulder with a 4% equilibrium method for almost a month, used some maple sugar and granulated honey, rubbed with granulated garlic and onion, more maple/honey, msg, and coarse black pepper. Smoked for 14 hours (fighting the wind most of the day) with Fogo and Pecan wood, and then foil rested overnight at 150F.

Just out of this world flavor and texture. My best yet.