Prep Time: 10 minutes
Cook Time: 8 hour
Additional Time: 12 hour 30 minutes
Total Time: 20 hour 40 minutes
Servings: 20

1 (8 lb) pork shoulder roast
1 quart apple cider, or as needed
BBQ Rub:
5 tbsp. white sugar
5 tbsp. light brown sugar
2 tbsp. kosher salt
2 tbsp. paprika
1 tbsp. onion powder
1 tbsp. freshly ground black pepper
1 tbsp. garlic powder
3 cups of hickory chips, or more as needed, soaked in water
1 onion, chopped


  1. Put the pork shoulder in a big pot and cover with apple cider. In a bowl, mix together the brown sugar, white sugar, salt, paprika, onion powder, black pepper, and garlic powder. Reserve the remaining sugar rub and combine 1/4 cups of with the cider. Place a cover on the pot and chill for 12 hours.
  2. Smoker should be warmed to 210 degrees F. (99 degrees C). Make sure the smoker has enough wood chips.
  3. Add onion and 1/4 cups of more sugar rub to the smoker’s water pan along with cider brine.
  4. Cover the pork shoulder with the remaining sugar rub. Place the pork in the smoker’s center.
  5. Pork should be smoked for about 8 hours, or until it is extremely tender or reaches an internal temperature of 200 degrees F (95 degrees C).
  6. Watch the hickory chips and liquid closely and add more as necessary.
  7. Before shredding the pork with forks, transfer it to a large platter and let it cool for 30 minutes.