Step 1: Prepare the Pork Shoulder : Rinse and pat dry the pork shoulder with paper towels. Rub it lightly with olive oil or mustard to help the seasoning stick. Combine all dry rub ingredients in a bowl. Massage the rub generously all over the pork — cover every side. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Smoker : Preheat your smoker to 225°F (110°C). Add your choice of wood chips or chunks (apple for mild sweetness, hickory for bold smokiness). Fill the smoker’s water pan with water or apple juice to keep the environment moist.

Step 3: Smoke the Pork Shoulder : Place the pork shoulder fat side up on the smoker grate. Close the lid and maintain a steady 225°F–250°F temperature. Smoke until the internal temperature reaches 165°F (74°C) — this usually takes about 6–7 hours. Once it reaches 165°F, wrap the pork tightly in butcher paper or foil to retain moisture. Continue smoking until the internal temperature hits 195°F–203°F (90°C–95°C) — this ensures perfect tenderness. Tip: Use a meat thermometer to monitor temperature — that’s the key to perfect pulled pork.

Step 4: Rest and Shred : Remove the pork from the smoker and let it rest for at least 30–45 minutes (still wrapped). Shred the meat using forks or meat claws, discarding large chunks of fat.

Step 5: Make the Tangy BBQ Sauce : In a saucepan, combine ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, and spices. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until thickened. Adjust seasoning with salt, pepper, or more vinegar if desired.

Step 6: Combine and Serve : Toss the shredded pork with some of the BBQ sauce, leaving extra sauce on the side for dipping or drizzling.