Ingredients
- 5 lbs pork shoulder
- 1/4 cup mustard
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp salt
- 1/2 cup apple cider vinegar
Instructions
Method: Low and slow smoking
- Set the EGG for indirect cooking at 250°F/121°C.
- Rub pork with mustard, brown sugar, paprika, garlic, and salt.
- Smoke for 6-8 hours, spritzing with apple cider vinegar every hour.
- Shred and serve with your favorite sauce.
