Step 1: Prepare the Pork: Pat the pork shoulder dry with paper towels. This helps the rub adhere better and creates a crispier bark.
Step 2: Make the Rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), dried mustard, and ground cumin. Mix well.
Step 3: Apply the Rub: Generously coat the entire pork shoulder with the BBQ rub, massaging it into every surface. For best results, cover and refrigerate for 12-24 hours.
Step 4: Set up Smoker or Oven: Preheat your smoker to a consistent 225-250°F (107-121°C). If using an oven, preheat to 275°F (135°C). Place the pork shoulder fat-side up on the grates of your smoker or on a rack set over a baking sheet.
Step 5: Initial Cook & Spritz: Cook the pork until the internal temperature reaches 160°F (71°C), which typically takes 6-8 hours. During this phase, prepare a spritz by mixing apple cider vinegar and water (or apple juice) in a spray bottle. Spritz the pork every hour to keep it moist.
Step 6: Wrap the Pork: Once the pork reaches 160°F (71°C) and you notice a 'stall' in temperature, remove it from the heat. Wrap the pork tightly in heavy-duty aluminum foil or butcher paper. Return it to the smoker or oven.
Step 7: Finish Cooking: Continue cooking until the internal temperature reaches 200-205°F (93-96°C) and the meat is fork-tender. This can take an additional 4-6 hours. The total cooking time will be 10-14 hours depending on the size and consistency of your heat source.
Step 8: Rest the Pork: Remove the wrapped pork from the heat and place it on a cutting board or in an insulated cooler (still wrapped) to rest for at least 1-2 hours. This crucial step allows the juices to redistribute, ensuring maximum tenderness and moisture.
Step 9: Shred and Sauce: Unwrap the pork, carefully draining any accumulated juices into a separate bowl. Shred the pork using two forks or bear claws, discarding any large pieces of fat or bone. Return the shredded pork to a large bowl or roasting pan. Pour some of the reserved cooking juices over the meat to keep it moist, then mix in your favorite BBQ sauce to taste.
Step 10: Serve: Serve the Smoky BBQ Pulled Pork hot on brioche or potato buns with your favorite coleslaw and pickles. Enjoy your cookout masterpiece!