Rub the pork shoulder with yellow mustard, ensuring it is evenly coated. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the pork shoulder. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Prepare the Smoker

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).

Smoke the Pork

Place the pork shoulder in the smoker. Add drained wood chips to the smoker box. Smoke the pork for about 8-10 hours, maintaining a consistent temperature and adding more wood chips as needed. The pork is done when it reaches an internal temperature of 195°F (90°C).

Rest and Pull the Pork

Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes. After resting, use two forks to shred the meat into pulled pork. Mix in apple cider vinegar and water for additional moisture and flavor.

Serve

Serve the pulled pork with your choice of sauce on the side. Enjoy!