To smoke a pork shoulder, use a water smoker to cook the meat at 225 to 250 degrees Fahrenheit for eight to 10 hours. The pork has finished cooking when it reaches an internal temperature of 190 degrees Fahrenheit, and when the meat falls apart easily.
Prepare a water smoker by adding the recommended amount of charcoal and water to the device, and allow the smoker to reach a temperature of 225 to 250 degrees Fahrenheit. Place the prepared pork shoulder on the top rack of the smoker, and allow the lid to remain closed during the cooking process. Pork can be prepared by adding salt, spices or prepared rubs to the meat before placing it in the smoker.
Add one handful of drained wood chips to the coals every hour during the first three hours of cooking, and allow the meat to cook at a temperature of 225 to 250 degrees Fahrenheit for eight to 10 hours. The meat should shred easily after the cooking process is complete, and the internal temperature of the pork should be at least 190 degrees Fahrenheit. Remove the pork shoulder with a spatula and a pair of tongs, wrap it aluminum foil for at least 30 minutes, and shred the meat with forks before serving.