Step 1

In container large enough to fit the pork shoulder covered with the brine, combine the hot water, salt, brown sugar, and peppercorn.

Step 2

Stir the ingredients until completely dissolved.

Step 3

Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.

Step 4

Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.

Step 5

Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.

Step 6

Place the pork in the brine, cover, and refrigerate for 24 hours.

Step 7

Remove the pork from the brine.

Step 8

Discard the brine and rinse the pork all over with cool water. Pat dry.

Step 9

Place the pork shoulder on a large baking sheet and pat dry with paper towel.

Step 10

Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.

Step 11

Place the pork on the baking sheet in the refrigerator and let chill for 2 hours or up to overnight.

Step 12

Prepare your smoker to a low heat setting.

Step 13

On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.

Step 14

Transfer the pork to the smoker.

Step 15

Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.

Step 16

Smoke on 150-160 degrees F for 4 hours.

Step 17

After 4 hours, Increase the temperature to 250 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 4 - 6 hours

Step 18

When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.

Step 19

Power down the smoker according to manufacturer instructions.

Step 20

Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.

Step 21

Shred with two large forks or a pair of shredder claws.