Ingredients

• 9 pound pork shoulder
• 3 tablespoon brown sugar
• 2 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon cayenne pepper
• 2 cup apple cider vinegar
• 0.25 cup brown sugar (for sauce)
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon red pepper flakes
• 2 cup wood chips, soaked in water for 30 minutes

Steps

1. Remove the pork shoulder from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
2. In a small bowl, combine 3 tablespoons brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the dry rub.
3. Pat the pork shoulder dry with paper towels.
4. Generously massage the dry rub all over the pork shoulder, working it into all crevices and making sure the entire surface is well coated.
5. In a medium bowl, whisk together 2 cups apple cider vinegar, 1/4 cup brown sugar, 1 tablespoon hot sauce (if using), 1 tablespoon Worcestershire sauce, and 1 teaspoon red pepper flakes to create the mop sauce.
6. Preheat your smoker to 225–250°F, ensuring the temperature is stable before adding the pork. If using a grill, set it up for indirect heat on one side at 225–250°F.
7. If using wood chips, drain the soaked chips and add them to the smoker's smoking box or aluminum foil packet with holes poked in it.
8. Place the rubbed pork shoulder on the smoker grate, fat-side up, away from direct heat.
9. Cook the pork shoulder at 225–250°F for approximately 8–10 hours, or until the internal temperature reaches 195–205°F when measured in the thickest part (usually near the bone).
10. Every 2 hours, baste the pork shoulder with the mop sauce using a brush or spray bottle to keep the surface moist.
11. After about 6 hours, if the bark (exterior) is deep mahogany and looks set, wrap the pork loosely in aluminum foil to prevent it from over-browning while the interior continues to cook.
12. Once the pork reaches 195–205°F internal temperature and is fork-tender, remove it from the smoker and wrap it in foil.
13. Let the wrapped pork rest for 15–20 minutes to allow the juices to redistribute.
14. Unwrap the pork and place it on a large cutting board.
15. Using meat shredding claws or two forks, shred the pork into long, thin strands, discarding excess fat and bone pieces.
16. Transfer the shredded pork to a large mixing bowl and drizzle with the remaining mop sauce, tossing gently to coat evenly.
17. Taste and adjust seasoning if needed with additional salt or vinegar.
18. Serve the pulled pork warm on its own, on hamburger buns, or as a topping for coleslaw.