8lb pork shoulder takes 9 hours to smoke
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 gallon of apple cider
Add this during smoking:
1 onion, chopped
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 about 1/4 cup sugar rub into cider (this will later become your cider brine); cover pot and refrigerate for 12 hours.
Prepare smoker to about 210 degrees F (99 degrees C).
Pour cider brine into an pan stored inside the smoker; add onion and about 1/4 cup more sugar rub.
Spread remaining rub over pork shoulder and transfer pork to the center of smoker.
Smoke pork until very tender, about 9 hours. Monitor wood and liquid, adding more as needed. You want to watch the internal temperature and get it to 190 degrees F, or if you are like me and want that fall off the bone goodness, get it just over 201 degrees F
Transfer pork to a large platter and cool for 30 minutes before shredding with forks.