To make a smoked pork shoulder, start by placing the pork shoulder in a large pot and covering it completely with apple cider. Next, combine 5 tablespoons of white sugar, 5 tablespoons of light brown sugar, 2 tablespoons of salt, 2 tablespoons of paprika, 1 tablespoon of onion powder, 1 tablespoon of ground black pepper and 1 tablespoon of garlic powder in a bowl. Throw 1/4 cup of the mixture into the large pot with the pork shoulder.
Cover the pot, and allow it to refrigerate for 12 hours. Prepare the smoker for 210 degrees, making sure to use enough wood chips, and pour the cider brine into the water pan of the smoker along with 1/4 cup of the sugar mixture. Spread the remaining sugar mixture onto the pork shoulder, and place the shoulder on the center of the smoker. Smoke the shoulder for around eight hours or until it is very tender.
Upon completion, the shoulder should be tender enough to shred using forks. If you do not want pulled pork, smoke the shoulder for only six to seven hours instead of the full eight. The pulled smoke shoulder can be eaten by itself or easily placed on a sandwich.