Prep Time::10 mins
Cook Time:: 8 hrs
Additional Time:: 12 hrs 30 mins
Total Time:: 20 hrs 40 mins
Servings::20
Ingredients
1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
BBQ Rub:
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
3 cups hickory chips, or more as needed, soaked in water
1 onion, chopped
Directions
Gather all ingredients.
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Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
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Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
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Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
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Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
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Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
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Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Dotdash Meredith Food Studios