Preheat smoker to 235°F. Trim pork shoulder of excess fat. Make sure to leave about 1/4 inch of fat on fat cap. Trim off any unwanted glands or cartridge.
Pulled Pork in an Electric Smoker
Smoked pulled pork is a barbecue staple and great for any occasion. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout.
Pat dry and apply a light coat of mustard by hand.
Combine Rub ingredients and liberally coat pork.
Place the pork, fat side up, in smoker.
Combine apple cider vinegar and apple juice in spray bottle. Spritz pork with mixture after two hours of smoking. Continue to spritz every hour until the pork reaches an internal temperature of 165°F.
Remove pork from smoker and place on 2 sheets of 18 x 30 pieces of aluminum foil. Spritz one last time and double wrap.
Place wrapped pork fat side down back into the smoker for 7-8 hours or until tender and an internal temperature of 200-250°F.
Keep pork wrapped and let rest for 30-45 minutes..
Unwrap, shred and enjoy!