Pat the pork shoulder dry with paper towels. Trim any excessive large pieces of fat but leave a thin fat cap for flavor. In a small bowl, combine kosher salt, coarsely ground black pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne. Rub the spice mixture evenly over the entire pork shoulder, pressing so it adheres. Place pork in a shallow dish, cover, and refrigerate for at least 1 hour or up to overnight for deeper flavor.

Bring Pork to Room Temperature

Remove the pork from the refrigerator 30 minutes before cooking to take the chill off. Preheat oven to 300°F (150°C) if using the oven-braise method, or prepare a smoker or charcoal grill for indirect cooking at roughly 225–275°F (107–135°C) if you prefer a smoked approach.

Apply Wet Binder

In a small bowl whisk together apple cider vinegar and yellow mustard. Brush this mixture over the pork to add tang and help the spices form a crust while cooking.

Cooking Liquid & Finishing

Choose Cooking Method

Oven braise method: Place the pork fat-side up in a large roasting pan or Dutch oven. Pour 1 cup chicken broth and 1/2 cup apple cider into the pan around (not over) the pork. Cover tightly with a lid or foil and roast at 300°F (150°C) until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender, about 3 to 3 1/2 hours for a 3 lb shoulder. Check liquid after 90 minutes and add a little water or broth if it’s evaporating too fast. Smoker/grill method: Set pork on the cooler side for indirect heat with a drip pan containing 1 cup of broth and 1/2 cup apple cider to maintain humidity. Smoke at 225–275°F until the internal temp reaches 195–205°F (usually 4–5 hours for 3 lb, depending on smoker), wrapping in foil with a splash of broth (the Texas crutch) once the stall is reached to speed cooking and retain moisture.

Rest and Shred

When the pork reaches 195–205°F and is easily pulled apart with two forks, remove it from heat. Tent loosely with foil and rest for 20–30 minutes. Transfer to a cutting board and use two forks or meat claws to coarsely chop/shred the pork into bite-sized pieces (North chopped style — not fully pulled to mush). Reserve 1/2 to 3/4 cup of the pan juices, skim off excess fat, and mix with the shredded pork to keep it moist.

Make the Finishing Sauce

In a small saucepan over medium heat combine light brown sugar, 2 tablespoons apple cider vinegar, Worcestershire sauce, 1 tablespoon yellow mustard, and hot sauce. Stir and simmer gently for 2–3 minutes until slightly thickened. Taste and season with salt to taste. Optionally stir in 2 tablespoons chopped dill pickle brine for an extra tangy note characteristic of some Carolina regional styles. Remove from heat.

Combine Sauce with Chopped Pork

Place the chopped pork in a large bowl. Pour the finishing sauce gradually, tossing to coat — use just enough to moisten and flavor without making the pork soupy; reserve some sauce to serve on the side. Adjust seasoning (vinegar, sugar, salt) to preference. Keep warm until serving.

To Serve

Assemble Sandwiches

If desired, lightly toast rolls. Pile a generous portion (about 1/3 to 1/2 cup) of the chopped pork onto each roll. Top with coarsely chopped sweet onion and a dill pickle slice. Serve coleslaw either on the side or a small scoop on top of the pork for added texture and cooling contrast.

Serving Suggestions

Serve immediately with extra finishing sauce on the side, pickles, and iced sweet tea or a cold beer. Leftovers keep well refrigerated up to 4 days; reheat gently with a splash of broth or reserved sauce to keep moist.