Start your pork at least a day before you intend to cook it, with three days being the maximum amount of time you'd want to brine a piece of meat.
Combine a quart of apple juice or apple cider with half a cup of brown sugar and kosher salt, stirring well to combine it all in your container.
Lower your pork in gently, adding more liquid to cover if needed.
Cover with a lid or plastic wrap and store in a cool location for at least 12 hours.
After brining, remove your pork from the liquid and pat it dry with paper towels, discarding the brine.
Once dried, apply a thin coating of yellow mustard to the outside of the meat.
This will help to add some extra flavor as it caramelizes on the meat and provides a better surface for the spices to stick to.
Combine the remaining spices together and spread liberally across the pork, rubbing into as many places as possible until the mix is used up.
Let the meat sit at room temperature to absorb the spices and warm up slightly from coming out of the cold brine.
Additionally, if you're using wood chips, begin soaking them in hot water at this point.
As your pork warms up, now is a good opportunity to let your smoker do the same thing.
Pile in charcoal until about halfway filled, then light the smoker and close the lid, opening the air vents fully to let it burn up hot.
Once the coals have burnt down, pile on some more, add your wood and the smoker grate, and fill the water tank.
Close the lid again and adjust the air vents, letting steam and smoke build up inside the smoker.
Shoot for a temperature around 250 degrees Fahrenheit.
Once you've given the smoker a chance to warm up and hit the right temperature, it's time to smoke.
Place the pork into an aluminum baking pan, then transfer them both to the smoker and close the lid.
Let the pork smoke like this so that no juices are lost while it cooks.
As your pork smokes, make sure to monitor the levels of charcoal, wood, and water left in the smoker, adding more as needed.
Additionally, adjust the smoker vents as needed to control the air flow and keep a consistent temperature.
Every half hour, spray the pork down with some apple juice or cider from a spray bottle.
This helps to keep the meat from drying out and adds some extra flavor once it's done.
If the outside does appear to be burning or overcooking, wrap it loosely in aluminum foil.
You'll want to continue cooking the pork until it reaches an internal temperature of about 190 degrees Fahrenheit.
It will take an 80-90 minutes per pound of meat to fully cook in most circumstances.
However, the easiest way to check for doneness is to use a fork; if you can pull off the outside of the meat easily with it, it's ready to come off.
When your pork has finished cooking, remove it from the heat and wrap the top of the pan with aluminum foil.
Allow the meat to rest like this for half an hour and up to a full hour.
As it cools down, it will finish cooking completely and raise several more degrees while becoming cooled enough to handle.
After resting, the pork will be ready to pull.
Using two forks, or Cave Tools Pulled Pork Shredder Rakes, shred the meat between them until it's finely separated, removing the shoulder bone once exposed.
Add in a few teaspoons of juice or cider if you like for added flavor, then mix the meat thoroughly to incorporate any resting juices that collected in the pan as it cooled down.
With your pork pulled, you're ready to eat.