Mix all of the brining ingredients together.
Brine the pork shoulder for 24 hours.
Pat the pork shoulder dry and let rest at room temp for an hour before smoking.
Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the pork shoulder in the smoker.
For smoking a piece of meat this large, you will need to constantly maintain the heat and smoke between 225-250 degrees for 90 minutes-2 hours per lb. You will want to use a probe thermometer to monitor the internal temperature. In order for pork shoulder to pull apart and shred, the internal temperature needs to be between 200-205 degrees.
This pork shoulder was 6lbs and took 10 hours to smoke. You will know the meat is done when you can pull the bone out cleanly.
Once the shoulder is finished smoking, remove from the smoker. Cover and let rest for an hour.
Using 2 big forks, start pulling apart the pork shoulder until it’s shredded.