Fill the smoker auger with pellets. Set the Traeger to 250F degrees and preheat for 15 minutes with the lid closed.
In a small bowl, combine 1 garlic powder garlic powder, 1/2 teaspoon red pepper flakes, 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon mustard powder, 2 teaspoons salt and 3 Tablespoons brown sugar. Generously rub all sides of the 8 pound bone-in pork shoulder with the rub.
Place pork onto the grill grates with the fat side up. This helps the rendered fat to seep back into the pork as it slowly smokes.
Close the lid, and smoke for 3 hours. After 3 hours, check the internal temperature. If it has reached 160F degrees then it's time to move onto the next step.
Note: For an 8 pound pork shoulder, it came to 160F degrees after about 4 hours in my smoker. This step can take anywhere from 3-5 hours. The time can vary so it is important to check after 3 hours.
Remove pork from the smoker. Lay 3 large sheets of foil onto a flat surface (like a large baking sheet) and place pork onto the center.
Wrap foil around the pork, but do not seal. Leave an opening in the top. Pour 3 cups apple juice into this opening. Tightly seal the foil and place back into the smoker.
Smoke pork in the foil for an additional 6-8 hours or until the internal temp has reached 205F degrees. Remove pork from the grill and let sit in the foil for 30 minutes.
Note: Again, keep in mind, depending on the size of your pork shoulder and how often you've opened your smoker, it can take less or longer.
Place pork into a large bowl. Remove the bone and excess fat. The bone should slide right out. Shred the pork.
Serve pulled pork with bbq sauce and coleslaw between a bun or enjoy on its own.
Notes
Nutritional value does not include buns.
I used hickory pellets here but cherrywood or applewood also work nicely.
Make sure the internal temperature of the pork is 205F degrees. This can take anywhere from 10-15 hours so plan your time accordingly.
If your pork shoulder is larger, you may want to double the rub recipe.