Delicious smoked pork shoulder that's perfect for making pulled pork tacos, BBQ pulled pork sandwiches, or pulled pork mac n' cheese.

Preheat your smoker or grill to 250°F (121°C). Prepare it with wood chips of your choice for smoking, such as hickory or apple wood.
Per serving
In a small bowl, mix together brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
Rub the dry mixture all over the pork shoulder, ensuring it's evenly coated. Let it sit for 10 minutes to absorb flavors.
Place the pork shoulder in the smoker or grill and close the lid. Smoke for about 4 to 6 hours until the internal temperature reaches 195°F (90°C) for tender meat.
Once done, remove the pork from the grill/smoker and wrap it in foil to rest for at least 15-20 minutes.
After resting, shred the pork with two forks, discarding any excess fat, and combine with apple cider vinegar and water if desired for moisture.