👨🍳 Instructions
1. Season pork shoulder with BBQ dry rub
2. Let sit at room temperature 1 hour
3. Set up smoker or grill for indirect heat at 225°F
4. Smoke pork 1.5 hours per pound (7-8 hours total)
5. Spritz with apple cider vinegar every hour
6. Wrap in foil when internal temp hits 165°F
7. Continue cooking to 203°F internal temp
8. Let rest 30 minutes, then shred with forks
9. Mix with BBQ sauce, serve on buns with coleslaw