Prepare the Pork: Pat dry the pork with paper towels. Spread a thin layer of yellow mustard or English-style mustard over the pork. This acts as a binder. Rub generously with Revolution Barbecue North Carolina BBQ Rub.
Preheat the Smoker: Preheat your smoker to 225°F using oak wood.
Smoke the Pork: Place the pork shoulder in the smoker and close the lid. Smoke for 6-8 hours or until it reaches an internal temperature of 165°F.
Prepare the Guinness Pan: In a disposable aluminum pan, pour the entire bottle of Guinness beer.
Wrap and Infuse: Once the pork reaches 165°F, place it in the pan with Guinness beer. Wrap the pan and pork tightly in aluminum foil.
Continue Smoking: Return the foil-wrapped pan to the smoker. Continue smoking for another 4-6 hours or until the internal temperature reaches 203°F.
Rest and Separate Liquid: Remove the pork from the smoker and let it rest for 30 minutes. Pour the liquid from the pan into a fat separator. Pull the pork using two forks.
Infuse with Flavor: Return the defatted liquid to the pulled pork, mixing it thoroughly to enhance the flavor.
Serve: Plate the Guinness-infused North Carolina pulled pork over creamy mashed potatoes with leeks. This Irish-inspired dish offers a delightful fusion of flavors, combining the smokiness of BBQ with the comfort of creamy potatoes and the subtle sweetness of leeks.