Prep Time: 10 minutes
Cook Time: 8 hour
Additional Time: 12 hour 30 minutes
Total Time: 20 hour 40 minutes
1 (8 lb) pork shoulder roast
1 quart apple cider, or as needed
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
- 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.
- Smoker should be warmed to 210 degrees F. (99 degrees C). Make sure the smoker has enough wood chips.
- Add onion and 1/4 cups of more sugar rub to the smoker’s water pan along with cider brine.
- Cover the pork shoulder with the remaining sugar rub. Place the pork in the smoker’s center.
- 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).
- Watch the hickory chips and liquid closely and add more as necessary.
- Before shredding the pork with forks, transfer it to a large platter and let it cool for 30 minutes.