• Preheat the smoker to 250°F.
• Trim any excess fat and silver skin from the cavity of the pig.
• Inject the pig with apple juice into the hams, shoulders, and ribs.
• Season the cavity of the pig liberally with BBQ rub, keeping the skin side clean and dry.
• Cover ears and snout with foil, making sure the skin is completely dry.
• Place pig on smoker skin side up. However you place the pig now is how it will cook, so now is the time to adjust it.
• Let it cook for 3 hours. After 3 hours, spray outside with canola oil every hour.
• Once the pig hits an internal temperature of 190°F, pull it off and let it rest for 15 minutes.
• To serve, cut the outside by the ribs to expose the meat, and start to pull the pork. Chop it up finely and serve with vinegar BBQ sauce.

Vinegar BBQ Rub

• Combine apple cider vinegar, hot sauce, black pepper, and salt.