Smoked Pulled Pork Shoulder

• 8-10 pound Pork shoulder with good fat rind
• 2-4 quarts apple cider
• 4 tbsp brown sugar
• 4 tbsp white sugar
• 2 tbsp kosher salt
• 2 tbsp cracked black pepper
• 4 tbsp paprika
• 2 tbsp garlic powder
• 4 tbsp crushed red pepper
• 1 whole onion

1. Cover pork shoulder with apple cider
2. Combine black pepper, salt, brown sugar, white sugar, garlic powder, red pepper and any other spices in a large bowl.
3. Add 1/4 cup of mixture to the cider covered shoulder.
4. Reserve the rest.
5. Cover cider, shoulder, and 1/4 cup of mixture in refrigerator for 12 hours
6. Remove fron refrigerator.
7. Add used apple cider in water bowl for smoker
8. Preheat smoker to 250F
9. While preheating, soak woodchips
10. Rub remaining mixture onto pork shoulder
11. Add shoulder to smoker.
12. Add fresh woodchips at start, again at 30 minutes, and again at 60 minutes.
13. Smoke for up to 12 hours or when internal temperature reaches 190-195 degrees farenheit.
14. Pull out of smoker, let rest for 10 minutes.
15. Pull apart.

rind, apple cider, brown sugar, white sugar, kosher salt, black pepper, paprika, garlic, red pepper, onion

Taken from cookpad.com/us/recipes/490673-smoked-pulled-pork-shoulder (may not work)