Preheat smoker to 225°F and trim the pork shoulder, if needed.
Score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat.
Rub the entire pork shoulder with mustard for the binder.
In a small bowl, combine the ingredients for the rub and stir. Once mixed, cover the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side.
Place the pork into the smoker. Insert probe to monitor the temperature.
Mix the water and apple cider in a spritz bottle.
Smoke for 2 hours. After 2 hours, you can spritz the pork, and continue spritzing the pork every hour until the pork reaches an internal temperature around 165°F–170°F or until a nice crust forms.
Wrap using. Place back in smoker to continue cooking.
Remove when pork reaches an internal temperature of 203°F–205°F and let rest for 1–2 hours before shredding.
Line a baking sheet with . Lay out tortilla chips and top with cheese, beans and smoked pork, layering twice.
Pop the baking sheet back into the smoker at 300°F for 10 minutes.
Top with salsa, sour cream and jalapenos. Enjoy!