Trim any excess fat from the pork shoulder, but leave enough to keep the meat moist during the long cooking process.

Rub the pork shoulder all over with yellow mustard. This helps the seasoning rub stick better.

In a large mixing bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Generously rub this mixture all over the mustard-coated pork, ensuring it gets into all the nooks and crannies.

Set your Green Mountain Grill to 225°F and allow it to come up to temperature. Use a mix of hickory and applewood pellets for a balanced smoky flavor.

Place the seasoned pork shoulder on the grill, fat side up.

Close the lid and smoke for 1.5 to 2 hours per pound. For an 8-pound shoulder, expect around 12-16 hours.

Every hour, spritz the pork shoulder with a mixture of apple juice and apple cider vinegar. This keeps the meat moist and enhances flavor.

When the internal temperature of the pork reaches around 160°F, it may hit a stall where the temperature stops rising. This is normal and can last several hours.

Wrapping (Optional): To speed through the stall, you can wrap the pork shoulder in aluminum foil or butcher paper. This helps retain moisture and heat.

Continue smoking until the internal temperature of the pork reaches 195-205°F. The meat should be tender enough to pull apart easily.

Remove the pork shoulder from the grill and wrap it tightly in foil. Place it in a cooler (with no ice) and let it rest for at least 1 hour. This allows the juices to redistribute, ensuring moist and flavorful pulled pork.

After resting, unwrap the pork and use two forks (or your hands) to pull the meat apart into shreds. Discard any large pieces of fat.