Smoked pork in apple marinade

Ingredients:

• 2 cups non-alcoholic apple cider
• 2 tbsp. dry marinade
• 2 tablespoons apple cider vinegar
• 2 tablespoons of honey
• 0.5 tsp cayenne pepper
• 1/4 cup orange juice
• 0.5 cup lemon juice
• A little Worcestershire sauce
• 2 teaspoons coarse salt
• 1 pork shoulder weighing 2.7-3.5 kg.
• Special equipment: syringe and apple chips soaked in water for 1 hour

Preparation:

1. In a large bowl, combine all ingredients for the marinade.
2. Place the pork in a casserole. Fill a syringe with marinade and inject it 3/4 of the way into the meat. Fill the meat with marinade in several places. Pour the remaining mixture over the meat. Cover with plastic wrap and refrigerate for 2-12 hours to allow the flavors to infuse.
3. Preheat grill to 135°C using soaked applewood chips and prepare for indirect heat.
4. Drain the pork and pat dry with paper towels. Rub the pork with the dry marinade to taste, coating all sides of the shoulder. Place the pork on the grill, fat side up. Roast until tender, about 6 hours. Transfer to a platter and serve.