Bob's Pulled Pork on a Smoker

Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.

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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. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.

Cover pot and refrigerate for 12 hours.

Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.

Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.

Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Bob's Pulled Pork on a Smoker

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