To help retain moisture during a long smoke and to add extra flavor to your pork, take some prep time and soak it in a brine.
Place pork shoulder into a large gallon bucket, stock pot, or other container big enough to fit it with some room to spare.
Add in enough apple cider vinegar to cover the top (about a quart or so for the size listed in the What You Need section).
Next, for the bbq rub, combine five tablespoons white sugar and brown sugar with two tablespoons salt and paprika, and 1 tablespoon garlic powder, onion powder, and freshly ground black pepper, mixing until well combined.
Add about a fourth of a cup of that mixture to the cider brine, stirring until dissolved and saving the rest for later.
Let them brine sit covered in a cool location for at least 12 hours and up to 24.
After the pork shoulder has finished its brine bath, remove it from the container and pour out the liquid, reserving about a cup and transferring that into a plastic spray bottle.
Thoroughly pat the pork dry and proceed to liberally dry rub in the remaining spice mixture, letting the meat sit out at room temperature for half an hour (if you're using wood chips instead of chunks, you can begin soaking them in hot water around this time, too).
As you wait for the meat to warm up, begin the process of warming up the smoker, too.
Load in your charcoal and light, closing the lid to help it build up more heat.
The target temperature for this smoke is about 215 degrees Fahrenheit, with a cooking time of close to 8 hours.
After getting up to temperature, add on your wood and fill the water tank, placing your grate onto the heat and closing the lid once again to let the smoke and humidity build up inside the smoker.
Once both your pork and your smoker have come up to temperature, you can proceed to smoking.
Place pork shoulder onto the center of the grill grate and close the lid.
Over the long cooking period, make sure to carefully monitor the amount of charcoal, wood, and water left in the smoker, adding more of each as needed.
Additionally, pay attention to the air vents to ensure that your heat remains consistent
If you suspect the meat may be starting to burn on top, you can tent it with aluminum foil for the duration of the cook or lower the temperature accordingly.
Every half hour or so, spritz the meat down with the reserved brining liquid you collected in the bottle, shaking well before each use.
This will keep it moist and add extra flavor as it cooks, with the sugar caramelizing a bit on the outside, too.
The pork is done once the internal temperature reaches somewhere around 180 degrees Fahrenheit. Once it reaches that target temperature, remove it from the heat.
When your meat has finished cooking, place pork roast on a cutting board or into a large bowl, tenting loosely with foil and allowing it to rest for at least ten minutes.
Resting the meat helps the cooking process finish completely, as residual heat within the protein passes through the whole of the shoulder evenly.
After your pork has had a chance to rest, you can finally move on to making your sandwich.
Shred the pork apart either by hand or with a fork.
Split open a bun and pile on some of your delicious smoked pork.
Top with coleslaw or dill pickles if desired and serve.