Applewood Smoked Pork Shoulder with Maple-Bourbon Glaze

Soak 2 cups of applewood chips in water for at least 30 minutes before smoking.

In a small bowl, mix together 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 2 teaspoons smoked paprika, and 2 tablespoons brown sugar to create a dry rub.

Pat the 3-pound pork shoulder dry with paper towels and generously coat all sides with the dry rub, massaging it into the meat.

Prepare your smoker or grill for indirect heat cooking, aiming for a temperature of 250°F (120°C). Add the soaked applewood chips to the smoker box or in aluminum foil packets with holes poked in them.

Place the seasoned pork shoulder on the smoker and cook for about 90 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.

While the pork is smoking, prepare the maple-bourbon glaze. In a small saucepan, combine 1/2 cup maple syrup, 1/4 cup bourbon, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard.

Bring the glaze mixture to a simmer over medium heat and cook for about 10 minutes until slightly thickened. Remove from heat and whisk in 2 tablespoons butter until melted. Set aside.

For the cucumber salad, thinly slice 1 large English cucumber and 1/2 medium red onion (use a mandoline if available).

In a bowl, whisk together 1/3 cup white vinegar, 2 teaspoons sugar, and 1 teaspoon salt until dissolved.

Add the sliced cucumber and red onion to the vinegar mixture, along with 1/4 cup chopped fresh dill. Toss to coat evenly.

Fold in 1/4 cup sour cream to the cucumber mixture. Refrigerate until ready to serve.

During the last 15 minutes of cooking, brush the pork shoulder generously with the maple-bourbon glaze every 5 minutes.

Once the pork reaches the desired temperature, remove from the smoker and let rest for 10 minutes, tented with foil.

Slice the pork shoulder against the grain and serve with the remaining glaze drizzled over the top and the cucumber salad on the side.