INGREDIENTS

1 Tbsp.  Paprika  
2 tsp. Light Brown Sugar  
1 1/2 tsp. Hot Paprika  
1/2 tsp. Celery Salt  
1/2 tsp.  Garlic Salt  
1/2 tsp. Dry Mustard  
1/2 tsp. Fresh Ground Black Pepper  
1/2 tsp.  Onion Powder  
1/4 tsp. Kosher Salt  
3 1/2 lbs. Bone-in Pork Shoulde , raw 
Hickory Chips or Chunks , as needed   

DIRECTIONS

1.) Combine all spices together and rub on pork. Transfer seasoned pork to an air tight container or bag and marinate for up to 8 hours under refrigeration.

2.) Soak hickory chips or chunks in water for 1 hour; drain.

3.) Pre-heat smoker according to manufacturer’s instructions with soaked wood chips. Place marinated pork on the racks of the smoker and smoke for 4 to 6 hours or until an internal temperature of 195°F is reached. Once cooled slightly, de-bone, and shred into small pieces; reserve.