Step 1

Preheat the smoker to 250 F.

Step 2

Score the meat by using a sharp knife to cut diagonally on the fat.

Step 3

Season the meat all over, liberally, with garlic salt and pepper. Let sit for 15 minutes.

Step 4

In a small mixing bowl, whisk together the apple cider vinegar and apple cider. Transfer to a spray bottle.

Step 5

Place the prepared pork on the grill of the smoker fat side up. Close the lid and leave untouched for 2 hours.

Step 6

Spray the meat with the apple cider mixture every 30 minutes for 4 hours, to keep the exterior of the meat moist.

Step 7

After 6 hours on the smoker, when the temperature of the meat is at 165 F, wrap the meat fat side up in tin foil or butcher paper to keep the moisture in while the meat continues to cook.

Step 8

Place the wrapped pork back on the smoker and cook for at least 3 additional hours, until the internal temperature reaches 205 F.

Step 9

Transfer the wrapped meat to a cooler or in an oven that is turned off for 1 hour. This will give the meat time to rest.

Step 10

After cooling, unwrap the meat and pull out the bone. Shred the pork with your hands, forks, or meat claws.

Step 11

Mix the remaining apple cider mixture from the spray bottle with the pulled pork for extra flavor. Serve with barbecue sauce over rice or on slider or hamburger buns.