Tender and delicious smoked pork roast
Prepare the brine by mixing apple juice, salt, sugar, vinegar, and soy sauce in a large bowl.
Immerse the pork into the brine mixture.
Add water to the brine to cover the pork completely.
Refrigerate the pork in the brine overnight.
When ready to smoke the pork, remove it from the brine solution.
Prepare the rub by mixing salt, ground black pepper, garlic powder, onion powder, and paprika in a small bowl.
Coat the pork in the rub. Be generous and make sure the entire roast has a good coating.
Preheat the smoker to 275F. Use hickory or apple wood as desired.
Place pork roast in the smoker. Smoke for 5 hours.
Remove pork roast from the smoker and tightly wrapped meat with aluminum foil. Place back in the smoker and cook for 3 hours.
Let the meat rest for 30 minutes before serving. Using forks, shred the roast and serve on buns. Top with your favorite BBQ sauce.