In a mixing bowl, combine the 3 tbsp brown sugar, 2 tbsp kosher salt, 2 tbsp smoked paprika, 1 tbsp black pepper coarsely ground, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dry mustard powder, and 1 tsp dried oregano. Stir until evenly blended. This makes enough rub for one large bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch.

Pat the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch completely dry with paper towels. Trim the fat cap to about 1/4 inch — you want some fat for moisture and flavor, but not a thick slab. Apply a thin layer of yellow mustard all over the pork (this acts as a binder and won't affect flavor). Generously coat every surface with the spice rub, pressing it firmly into the meat. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Remove the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch from the refrigerator 45–60 minutes before smoking to take the chill off. Meanwhile, preheat your smoker to 225°F using 4 cups hickory or apple wood chunks or a mix of both, 4 cups apple wood chunk / 4 cups apple wood chunk, or a combination of both. Set it up for indirect heat.

Place the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch fat-cap side up on the smoker grate. Insert a leave-in meat thermometer into the thickest part of the meat, avoiding the bone. Close the lid and let it smoke undisturbed for the first 3 hours. Maintain a steady temperature of 225°F throughout.

After 3 hours, mix together the ½ cup apple cider vinegar and ½ cup apple juice in a spray bottle. Every 60–90 minutes, open the smoker and lightly spritz the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch on all exposed surfaces. This keeps the bark moist, helps it develop color, and adds a subtle tang. Re-close the lid quickly each time to maintain temperature.

Continue smoking until the internal temperature reaches 165°F — this typically takes 6–7 hours total for an 8 lb shoulder. At this point the pork will hit 'the stall,' where the temperature plateaus for an extended period due to evaporative cooling. This is completely normal. Do not panic or raise the heat.

Once the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch hits 165°F, remove it from the smoker and wrap it tightly in two layers of heavy-duty aluminum foil (the 'Texas Crutch'). This traps moisture and steam, pushing the pork through the stall faster and keeping it juicy. Return it to the smoker.

Continue cooking the wrapped 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch until the internal temperature reaches 200–205°F. At this temperature, the collagen has fully broken down and the meat will pull apart effortlessly. The bone should wiggle freely when jiggled. This final phase typically takes an additional 2–3 hours.

Remove the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch from the smoker and let it rest — still wrapped in aluminum foil — for at least 45–60 minutes. For best results, place it in a dry cooler (no ice) and let it rest up to 2 hours. This allows the juices to redistribute throughout the meat. Do not skip this step.

Unwrap the 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch over a large cutting board or baking sheet to catch the juices. Remove and discard the bone (it should slide right out). Using bear claws, two forks, or your hands (with heat-safe gloves), pull the pork apart into long, shredded strands. Discard any large pieces of fat or connective tissue. Drizzle some of the reserved foil juices back over the pulled pork for extra moisture and flavor.

Serve the pulled 8 lb bone-in pork shoulder (Boston butt) fat cap trimmed to about 1/4 inch on toasted 10 pieces brioche or potato buns toasted / 10 pieces of potato bun with your favorite 1 bottle grill sauce your favorite brand on the side. It's also excellent over rice, on nachos, in tacos, or simply on a plate with classic sides like coleslaw, baked beans, and cornbread.