I usually make this for my Wife every year for her birthday, perhaps you all can benefit from this as well.
When I do this recipe I am usually cooking for about 12 - 15 people
1 X 10 pound Pork Shoulder roast skin on and skored
1 X 375 ml bottle of Jack Daniels
375 ml of maple syrop
4 oz of rosemary
2 oz sage
4 oz Extra Virgin Olive Oil
Salt pepper to taste
6 full pans of Maple smoke
2 Full pans of Jack Daniels Smoke Pellots
First of all Get the pork from your butchers
Make sure it is fresh and NOT frozen
jack Daniels, Maple Syrop. Salt Pepper, rosemary, sage, Mix all together
Remember use only enough to rub in to the pork make two seperate batches, one for marinading the meat, and a seperate for basting the meat dont want cross contamination
once you rub the marinade into the meat let stand in fridge for 24 - 36 hours
then after marinade is complete then start the smoker, let smoke till all 8 pans of smoke are completed ( this should take roughly 7 - 9 hours of smoke time) depending on smoker my smoker is a 15 year old electric smoker so time may vary.
then throw on the BBQ with a low indirect heat for 2 hours or so. make sure that internal temp is at 172 F baste every 15 minutes, take off BBQ and let rest for 40 minutes, conver in tin foil shiny side in,
then cut and serve.
Hope this helps people planning for a party that loves to cook