1/3 cup chili powder

2/3 cup golden brown sugar packed

1/4 cup salt

1/4 cup ground black pepper

2 tbsp ground mustard

2 tbsp ground cumin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika powder

1 tsp ground cayenne pepper

5+ lb pork shoulder/butt

Dump all your spices into a container.

Mix well. Make sure you break up the brown sugar as much as you can. I find Using a fork helps to break it down.

Use a spice container to apply. Apply libeerally to 5+ lb port shoulder/butt

When ready to cook, set the Traeger to 225 degrees and preheat, lid closed for 15 minutes.

Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Put the pork roast on the grill grate, fat-side up and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer pork roast to a disposable aluminum foil pan large enough to hold the roast.

Increase the temperature to 250 degrees, and roast for 6-8 additional hours, or until an instant-read thermometer inserted into the thickest part, but not touching the bone, registers 204-206 degrees. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.

With your hands, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.

Season pulled pork with additional rub and moisten with the reserved pork juice.