🥩 Prepare the Pork Shoulder:
Trim any excess fat from the pork shoulder, but leave a nice fat cap on top (it helps keep the meat moist while smoking).

Rub the entire pork shoulder with yellow mustard to help the dry rub adhere.

🧂 Apply the Dry Rub:
Mix all dry rub ingredients together in a bowl.

Generously coat the pork shoulder with the dry rub. Press it in to ensure it sticks well to the mustard-coated meat. Cover the pork and let it sit for at least 1 hour, or refrigerate overnight for more flavor penetration.

🔥 Prepare the Smoker:
Preheat your smoker to 225°F (107°C).

Add wood chips or chunks (hickory, apple, or cherry are great options) to your smoker for flavor. Soak the wood chips in water for 30 minutes before adding them to the smoker to ensure a longer, consistent smoke.

💨 Smoking the Pork:
Place the pork shoulder directly on the smoker grate, fat side up.
Smoke the pork for about 1.5 to 2 hours per pound, or until it reaches an internal temperature of about 195-205°F (90-96°C) for pull-apart tenderness.

If you want to use the mop sauce, begin applying it every 45-60 minutes to keep the pork moist and add flavor. Simply brush it over the pork shoulder.

⏱️ Resting the Pork:
Once the pork reaches the desired temperature, remove it from the smoker and let it rest, covered with foil, for at least 30 minutes. This will help the juices redistribute throughout the meat.

🌀 Shred the Pork:
After resting, use two forks or meat claws to shred the pork into small pieces. Discard any large chunks of fat, but keep the flavorful bark and smoky crust for added texture.

🍽️ Serving:
Serve your pulled pork on soft buns with your favorite BBQ sauce (or vinegar-based sauce for a more tangy flavor). You can also top it with coleslaw for that perfect crunch!

💡 Optional Extras:
Serve with pickles, jalapeños, or sautéed onions to add a little extra zing to the sandwich or tacos.

If you prefer a saucier pulled pork, drizzle with BBQ sauce of your choice after shredding.