Instructions

1. Rinse pork shoulder under water;
2. Pat dry;
3. Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black pepper in bowl.
4. Place pork shoulder on cookie sheet.
5. Take worcestershire sauce (if using)band pour all over pork shoulder ensuring it is thoroughly covered.
6. Repeat with the liquid smoke.
7. Take yellow mustard and pour all over pork shoulder ensuring it is thoroughly covered.
8. Take spice mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.
9. Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours.
10. After a minimum of 12 hours has passed, remove pork shoulder from fridge, unwrap and let come to room temp.
11. Start smoker and bring up to 250 degrees.
12. Soak smoking chips in water in a bucket by the smoker.
13. Combine apple cider vinegar, apple juice and water and put in spray bottle.
14. Once smoker reaches 250 and pork shoulder is at room temp, put handful of smoking chips into the smoking basket and put pork shoulder in smoker.
15. Spray every 45-60 minutes with spray bottle all over.
16. Add additional smoking chips about every hour.
17. Smoke until pork shoulder reaches a minimum of 165 internal temp or go up to 190 for better ease of shredding.
18. A 4 lb pork shoulder should need about 4 hours of smoking time.
19. Let rest for an hour (wrap in foil) before shredding and serving.