Fired up the offset to smoke a pork shoulder. Kept the prep simple, a little yellow mustard and plenty of my AP rub. I smoked it at around 250 degrees, spiritizing with apple cider vinegar every hour or so if it was looking dry on the outside. I wrapped it in foil once the bark was set and continued cooking until it was probe tender. Total cook time was about 10 hours with a 1 hour rest when it was done. I also tossed half of the shredded pork in a vinegar sauce, and I must say, I think I liked it better then with a sweet BBQ sauce. The tangy sauce works so well with the fatty, smokey pork. Might be my new go to! #grillinwithdad #pulledpork #tasty #recipe #foodie #bbq #smoker