Smoked Pulled Pork

1) Prep the pork

1. Pat the pork shoulder dry with paper towels. Trim only the really thick or hard fat, but leave a good fat cap in place for moisture and flavor.
2. If using mustard as a binder, rub it lightly all over the pork. It will not make it taste like mustard, it just helps the seasoning stick.
3. Food safety note: Letting it sit out for 20 to 30 minutes while you heat the smoker is fine. Just do not leave raw pork at room temperature for more than 2 hours total.

2) Season

1. Mix all dry rub ingredients in a bowl.
2. Season the pork generously on all sides, pressing the rub in so it adheres. Let it sit while the smoker heats, about 20 to 30 minutes.

3) Set up the smoker or grill

1. Heat your smoker to 250°F. Add your wood of choice (hickory, oak, apple, cherry all work).
2. Optional: place a water pan in the smoker if your setup allows. It can help stabilize temps and keep the surface from drying too fast.
3. If using a charcoal grill: Build a two-zone fire (coals on one side, meat on the other), add a drip pan under the pork, and aim for steady airflow with the vents so you hold close to 250°F. Add a small handful of wood chunks to the coals for smoke.

4) Smoke until the bark is set

1. Place the pork shoulder on the smoker, fat side up unless your smoker runs hotter from above (then go fat side down as a heat shield).
2. Smoke at 250°F until the exterior is deep mahogany and the rub looks set, typically 4 to 6 hours.
3. What bark set looks like: the surface goes from wet to dry and tacky, the rub does not smear when you lightly touch it, and the color has deepened.
4. If you want to spritz, start after the first 90 minutes and spritz every 45 to 60 minutes. Keep it quick so you do not dump heat.

5) Wrap (optional) and finish

1. When the bark is set and the internal temp is usually around 165°F to 175°F, wrap tightly in butcher paper (best for bark) or foil (fastest and juiciest).
2. Return to the smoker and keep cooking at 250°F until the pork is probe-tender, usually 200°F to 205°F.
3. Convenience option: If you wrapped in foil, you can finish in a 300°F oven instead of the smoker. The smoke flavor is already on the meat by this point, and the oven is steady.

6) Rest like you mean it

1. Remove the pork from the smoker and rest it still wrapped for at least 1 hour, preferably 2 hours.
2. Cooler rest how-to: Put the wrapped pork on a sheet pan, wrap it in a towel, and place it in an empty cooler with the lid closed.
3. If you wrapped in foil, carefully pour any juices into a bowl, let the fat rise, then spoon off excess fat and save the juices.

7) Shred and season

1. Unwrap and pull the pork into shreds, discarding large chunks of fat. Mix bark pieces through the meat for texture.
2. Stir in a few spoonfuls of reserved juices. Add barbecue sauce if you want it saucy, plus a splash of apple cider vinegar for brightness.
3. Taste and add a pinch more salt if needed. Pulled pork loves a final seasoning check.

8) Serve

1. Pile onto buns with pickles and slaw, tuck into tacos, or spoon over mac and cheese. Leftovers make great breakfast hash.

9) Troubleshooting

1. If the bark is getting too dark early: Lower the heat a bit (closer to 225°F to 240°F), spritz less often, and consider wrapping earlier once the color looks right.
2. If it is 205°F and still tight: Keep cooking and re-check every 20 minutes until a probe slides in easily.