Ingredients

• 1 (8 pound) pork shoulder roast
• 1 quart apple cider, or as needed
• BBQ Rub:
• 5 tablespoons white sugar
• 5 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 onion, chopped
• 3 cups hickory chips, or more as needed, soaked in water

Instructions

1. 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.
2. Cover pot and refrigerate for 12 hours.
3. Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
4. 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.
5. 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.