• Trim the excess fat, but not all of it, from the pork shoulder. Cut into large equal size pieces for even cooking.
  3-4 Pound Boneless Pork Shoulder
• In a small bowl whisk together the spice rub mixture; brown sugar, salt, garlic powder, onion powder, smoked paprika, dry ground mustard, cumin, black pepper, and cayenne pepper. Rub the spice mixture all over the pork pieces, getting in the nooks and crannies.
  1/2 Cup Chicken Broth, 1/3 Cup Apple Cider Vinegar, 1/4 Cup Brown Sugar, 3 Teaspoons Kosher Salt, 2 Teaspoons Garlic Powder, 2 Teaspoons Onion Powder, 2 Teaspoons Smoked Paprika, 2 Teaspoons Dry Mustard, 1 Teaspoon Cumin, 1 Teaspoon Black Pepper, 1/4 Teaspoon Cayenne Pepper
• If you have the time, chill the meat. Place the seasoned pork in the refrigerator, either uncovered or covered with plastic wrap, for several hours or overnight. This extended time allows the flavors to develop and the spices to infuse into the meat.
• Before cooking, let the pork come to room temperature for about 30 minutes for even cooking.

Smoking Pork Shoulder

• Smoking is a traditional method of cooking pulled pork that involves cooking the meat over low heat for several hours. This method imparts a smoky flavor to the meat and makes it tender and juicy.
• Soak wood chips in water for about 30 minutes before using. Try different wood chip varieties (hickory, apple, cherry) to impart unique smoky flavors to the pork.
• Place them in the smoker box or directly on the hot coals to generate smoke. This adds the signature smoky flavor to your pork.
• Put the seasoned pork shoulder on the smoker rack with the fat side up. This allows the fat to baste the meat as it cooks.
• Keep an eye on the smoker temperature, adjusting vents or adding charcoal as needed. Aim for a steady temperature throughout the cooking process.
• Optionally, you can spritz the pork with apple juice or water every hour or so to keep it moist. This step adds another layer of flavor and helps form a delicious bark on the outside.
• Plan for 1.5 to 2 hours of cooking time per pound of pork. The pork is ready when it reaches an internal temperature of 195-205°F (91-96°C).

Slow Cooking Pork Shoulder

• This method involves cooking the meat in a slow cooker or crockpot for several hours until it is tender and falls apart easily.
• An easy method to set it and forget it as low and slow is still the name of the game. Put the seasoned pork shoulder in the slow cooker. If searing, deglaze the pan with a bit of broth and pour the flavorful liquid into the slow cooker.
• Add a bit of liquid, set it on low, and let time do its thing. In 8-10 hours, you'll have tender pulled pork without breaking a sweat.
• Around the 8-hour mark, check the internal temperature of the pork. It should be in the range of 195-205°F (91-96°C). The pork should be very tender and easily pulled apart with a fork.

Oven Roasting Pork Shoulder

• Oven roasting is a simple and easy method of cooking pulled pork. This method involves cooking the meat in the oven at a low temperature for several hours until it is tender and falls apart easily.
• Preheat your oven to 225-250°F (107-121°C). Place the seasoned pork in a roasting pan, cover it, and let it work its magic.
• Put the seasoned pork shoulder in a roasting pan, Dutch oven, or on a rack inside a baking dish, fat side up. This allows the fat to baste the meat as it cooks.
• Pour 1 cup of chicken broth or water into the bottom of the roasting pan. This helps keep the pork moist during the cooking process.
• Cover the pork with aluminum foil or a tight-fitting lid. Roast in the preheated oven for several hours, allowing 1.5 to 2 hours per pound of pork.
• Around the 6-hour mark, start checking the internal temperature. The pork is ready when it reaches 195-205°F (91-96°C).
• Let the cooked pork rest for at least 30 minutes before pulling. This allows the juices to redistribute, keeping the meat moist.
• Pull the pork apart by hand to retain moisture. Use two forks or meat claws to shred the pork into bite-sized pieces, discarding any large pieces of fat.