1/2 cup salt 2 tbsp minced garlic 2 tbsp paprika 1 can beer 3-5 bay leaves enough water to cover pork
½ cup Siracha ½ cup Dijon mustard 3 tbsp minced garlic 3 tbsp apple cider vinegar 3 tbsp Worcestershire sauce 3 tbsp Ancho Chili Pepper
Hickory Chips soaked in beer
Mix all brine ingredients in large pot or container with cover. Add pork shoulder(s). Fill with water to fully cover the meat. Soak shoulders in brine liquid for 8-12 hours
After brining rinse pork under fresh water discard brine liquid. Make wet rub and apply to brined meat. Put in smoker for 6-8 hours at max temperature of 300 degrees. After smoking is done move meat into crockpot for 2-3 hours to soften and allow for easier shredding.