Trim all visible fat from the outside of the pork.
Injection
Mix the rub with the apple juice and bring to a simmer in a small pot. Remove from the heat, cool, and then strain.
Inject the juice mixture into the pork, pat dry, and cover with additional rub to coat evenly. Place in a large plastic bag and refrigerate overnight.
Sangria
Add the apples, oranges, and brown sugar to a large pitcher then muddle.
Add the orange juice and brandy, then muddle again. Finally, add the red wine and stir.
To Cook
Prepare a smoker for 250 degrees F (121 degrees C).
Lightly rub the pork with your favorite pork rub and place in a half pan to cook with the fat side down.
Smoke the pork until it reaches an internal temperature of 165 degrees F (74 degrees C), about 3 hours.
Turn the pork over so it is fat side up. Pour the sangria into the half pan until it is about 1 inch (2cm) deep (you may add the chunky fruit or strain it from the sangria). Cover tightly with foil and place back in the smoker. Continue to smoke until the pork is tender, about 2 hours.
Remove from the smoker and let sit for 30 minutes.
Carefully remove the pork from the half pan and pull it apart, discarding any fat. Strain the juices from the half pan then add the juice for moisture in the pulled pork. Serve with your favorite barbecue sauce on the side.