Classic Smoked Pulled Pork

Ingredients

• •1 (5-6 lb) bone-in pork shoulder (pork butt)
• •2 tbsp yellow mustard (binder)
• •1/4 cup brown sugar
• •2 tbsp smoked paprika
• •1 tbsp kosher salt
• •1 tbsp black pepper
• •2 tsp garlic powder
• •2 tsp onion powder
• •1/2 tsp cayenne (optional)
• •1 cup apple cider vinegar, for spritzing
• •1 cup BBQ sauce, plus more for serving
• •8 brioche buns
• •Coleslaw, for serving (optional)

Instructions

1. 1

   Pat the pork shoulder dry and coat all over with mustard. Combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne; rub generously over the entire surface. For the best bark, refrigerate uncovered overnight, or proceed right away.

2. 2

   Preheat a smoker to 225°F (107°C) using a mild wood like hickory or apple.

3. 3

   Place the pork fat-side up on the smoker grates. Smoke undisturbed for about 6 hours, spritzing with apple cider vinegar every hour after the first 3 hours.

4. 4

   Once the internal temperature hits about 165°F (74°C) and the bark is set (the "stall"), wrap tightly in butcher paper or foil to push through the stall faster.

5. 5

   Continue smoking until the internal temperature reaches 195–203°F (91–95°C) and a probe slides in with no resistance, another 2–3 hours.

6. 6

   Remove from the smoker, keep wrapped, and rest at least 45 minutes — a cooler works well to hold the heat.

7. 7

   Unwrap, discard the bone and any large pockets of fat, and shred the meat with two forks, mixing in some of the collected juices as you go.

8. 8

   Toss the shredded pork with 1 cup BBQ sauce. Pile onto toasted brioche buns and top with coleslaw if using.