- 10 Minutes
- 10 Hours (includes resting time)
- Preheat the grill or smoker to 225°F.
- Trim the excess fat from the pork shoulder and pat dry with a paper towel.
- Spread the mustard over the pork.
- Mix the brown sugar, paprika, chili powder, salt, garlic powder, onion powder and pepper in a small bowl until evenly combined.
- Sprinkle the dry rub mixture over the pork and press into the mustard.
- Transfer the pork shoulder to the grill or smoker. Smoke for 2 hours without opening the lid.
- Next, pour the cider vinegar into a spray bottle. Spritz the meat with the cider vinegar every hour until it reaches an internal temperature of 160°F.
- Once the pork reaches that temperature, wrap it tightly in a double layer of aluminum foil. Continue cooking until the internal temperature reaches 205°F. Remove from the grill or smoker and allow to rest 1 hour before shredding.
Recipe Tip: To smoke on a gas grill, make an aluminum foil pouch and fill it with soaked wood chips. Seal the pouch and poke several holes to release the smoke. Heat half of the grill, setting the wood chips on the lit side and the pork on the unlit side."