Woodfire Tocino Pulled Pork

Prepare the Pork: We are going to use pineapple juice as a binder. Rub the pork shoulder with your “Tocino Rub”. Try to coat it well and evenly all over. Place the shoulder in a half sheet pan, to catch the juices.
Cold Smoke: Load the woodfire with your favorite pellet and set the woodffire to smoker/CLD/1 hour. Place the pork int he pan into the woodfire and let it go for the 1 hour.
Raise Temp: Check your pellet hopper and set the smoker to 200°F (93°C) and set the timer for 4 hours. If you have the XL Pro Connect, insert the meat probe and set a target temperature of 170°F (77°C).
Prepare the Tocino BBQ Sauce: While the pork is smoking, combine all of the ingredients for the sauce into a pan and put it over medium heat. Bring it to a boil and then lower the heat to low and simmer for 30 minutes to intensify the flavors.
Wrap Time: Once the pork reaches an internal temperature of 170°F or 77°C, wrap it in foil. Continue cooking until the internal temperature reaches 200°F or 93°C.
Rest and Shred: Allow the pork to rest for 30-45 minutes to lock in the juices. Shred the pork, discarding the bone and any large pieces of fat.
Sauce and Serve: Serve as is or as a sandwich with some Filipino Achara (https://panlasangpinoy.com/pickled-papaya-appetize-atsara-achara-atchara-recipe/).