½ cupapple juicevinegar mop or apple cider vinegar
Prep the Pork
In a small bowl, mix the salt, ground mustard, pepper, paprika, and cayene together.
Rub the pork liberally on all sides with the seasoning.
Cover and place in the fridge until ready to smoke, for 4 to 24 hours.
Prep the Smoker
Prep your charcoal in a chimney starter and once the embers are ashed, carefully transfer to your smoker per the manufacturer's directions
When ready to smoke, place the wood chunks over the coals.
Arrange a drip pan in the smoker if your smoker has the room for it.
Place the grate in the smoker.
Smoke the Pork
Place the rubbed pork shoulder in the smoker and cover.
Smoke the pork 3 to 4 hours until the pork temps at 160 degrees.
Remove the pork from the smoker and wrap in heavy duty foil.
Pour the apple juice or cider over the pork and fold the foil up over the top and pinch to seal.
If you are using a vinegar based mop, spray liberally every 30 to 35 minutes
Place the foil wrapped pork back in the smoker and cook for another 2 to 3 hours until the pork reaches an internatl tempature of 190 to 200 degrees.
Remove the pork from the smoker and allow the pork to rest in the foil for at least 30 minutes.
Pull the Meat
When the pork is safe to handle, remove the bone from the pork and shred the meat or chop into bite sized pieces.
Serve the pulled pork over a simple bun soaked in vinegar based sauce. Or as a quesadilla, shoved in a taco, over a baked potato or as a pizza topping. This smoked pork stores in an airtight container for up to 4 days. Reheat the pork in a microwave or wrapped in foil in an oven preheated to 325 degrees for 15 mintes.