Step 1

Season pork shoulder liberally on all sideswith BBQ rub.

Step 2

Add pellets to NWG pellet hopper.

Step 3

Set NWG to smoker setting at 250F (121C).You can leave the default time as is.

Step 4

Hit the start button and let NWG gothrough the ignition process.

Step 5

Add the shoulder to the NWG, shut lid andsmoke until internal temperatures hit 165-170F (73-76).

Step 6

Remove the shoulder from NWG, add tofoil.

Step 7

Pour the pineapple juice, BBQ or Teriyakisauce, and sriracha over and around theshoulder.

Step 8

Wrap the foil tightly around the shoulderso that there are no leaks.

Step 9

Add the thermometer back to theshoulder through the foil and place it backin the NWG.

Step 10

Turn the NWG to Bake setting at 350F(176C) and set the time to 2:00.

Step 11

Cook the shoulder until the internaltemperature hits 205-210F (96-99C) and itis probing tender.

Step 12

Remove shoulder from the NWG and letrest for 1 hour.

Step 13

Shred the shoulder to bite sized pieces init's juices.

Step 14

Serve on a bun or eat as is and enjoy!