Bob's Smoked Pulled Pork

Gather all ingredients.

Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.

Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.

Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.

Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.

Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.

Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.