Rub pork with coarse salt all over, wrap it air-tight, place it in a sheet pan or a roasting dish, and refrigerate for 4-6 hours. (I often do this right before I go to sleep at night, if I plan to smoke pork first thing in the morning.)
Combine all the ingredients for pork rub in a bowl and mix well. Use a spoon to get seasoning out of the bowl to season pork.
When you’re ready to cook pork, take the pork out of the fridge and rub it with pork seasoning.
Insert a digital thermometer probe towards the middle of the thickest part of meat. Make sure the probe is not touching the bone.
Preheat the smoker to 225° and place the meat on the smoker. Closer the lid and do not open the it.
Monitor the temperature of the pork through the thermometer probe. When you notice a stall, which is when the temperature of meat stops increasing, you will need to take the pork off and wrap it. (Stall usually happens around 150°-165°)
Quickly take the pork off the smoker and close the lid so the temperature doesn’t go down. Wrap pork tightly in foil (with the thermometer probe intact) and place it back on the smoker.Continue to smoke until the internal temperature reaches 203°.
Take it off the smoker and let it rest for about an hour. Take the foil off and use two forks to pull the meat apart. Discard the bone and excess fat (unless you want to keep the fat.)
Save the meat juices left inside the foil and pour it back into the pulled pork. Mix it all together. The juices will add flavor and a little moisture to the pork.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.