Take the pork shoulder out of the fridge. Let it sit for 20 minutes. Pat it dry using paper towels. This helps the seasoning stick better. Trim any extra fat, but keep some for flavor.

Rub olive oil all over the pork. This helps the spices stick well. Make sure every side is covered. This step also helps create a nice crust while cooking.

In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder. Stir well. This is your flavor base. It gives the pork a smoky and sweet taste.

Rub the spice mix all over the pork. Press it gently so it sticks. Cover every side evenly. Do not leave any part plain. This step is very important for taste.

Set your Pit Boss grill to 225°F (107°C). Let it heat fully. Use wood pellets like hickory or apple for best flavor. These give a nice smoky aroma.

Put the pork directly on the grill grates. Place it fat side up. This helps the fat melt and keep the meat juicy. Close the lid and let it cook slowly.

After 2 hours, spray the pork with apple juice every 45 minutes. This keeps it moist. It also adds a slight sweetness to the meat.

Use a meat thermometer to check the inside temperature. Cook until it reaches 165°F (74°C). This may take 4–5 hours. Be patient and do not rush.

Once it hits 165°F, wrap the pork in foil or butcher paper. This helps it cook faster and stay juicy. Place it back on the grill.

Cook until the internal temperature reaches 203°F (95°C). This is when the meat becomes very tender. It usually takes another 3 hours.

Remove the pork from the grill. Let it rest for 30–40 minutes. Do not skip this step. It helps the juices settle inside the meat.

Use two forks or your hands to shred the pork. It should fall apart easily. Remove any bones or large fat pieces.

Mix in BBQ sauce and a little apple cider vinegar. Toss well. Your pulled pork is now ready. Serve warm and enjoy.