RUB: Combine all the spices in a jar and mix until well blended.

Rinse the pork shoulder with water and pat dry with paper towels. Trim off any excess fat.

MOAB: Mix the liquids in a cup and inject them into the pork using a meat injector.

Let it rest overnight in the refrigerator, covered. (You can also cook it right away if needed.)

Prepare the BBQ smoker at 230–255°F (110–125°C). Place a pan of water under the meat. Put the pork in and monitor the temperature. Start smoking. I use cherry wood, but you can also use apple, chestnut, etc. This process will last up to 4 hours. Two hours is enough, but four helps dry out the extra MOAB and cooks the meat. Every 30 minutes, spray apple juice over the meat, and every hour, turn it over. (Here, there are two pieces and a rack of ribs.)

6.1 With the pork ready or straight from the fridge (not smoked), place it in the crockpot on high and add apple juice underneath. Drizzle honey (your favorite, preferably dark) and brown sugar on top. Cook for 10 hours on low and forget about it.

6.2 After 10 hours, it will fall apart easily. Shred it completely and coat with BBQ sauce (I'll share the recipe another day; meanwhile, buy a good one—Jim Beam, Jack Daniels, French’s, Hunt’s, HP, etc.—choose your favorite). Done!

6.3 All that's left is to make some sandwiches with raw onion, jalapeños, tomato, or whatever you like best.

7- After 4 hours, wrap the pork generously in several layers of aluminum foil, sealing it well. Before sealing, add honey and brown sugar on top and spray plenty of apple juice. Return it to the BBQ for 4 more hours (no more smoking), at the same temperature. 7.1 After smoking, you can also put it in the crockpot (that's what I'll do with one of the pieces) for 10 hours with apple juice.

After eight hours, leave it wrapped in the foil for 1 more hour (this keeps the juices in so it doesn't dry out), then shred it and mix with BBQ sauce. Whew, that's it! It's been a long process, but if you've read this far, you've earned a very valuable recipe. 👌🏻