Rub all sides of the pork with mustard and sprinkle the spices throughout. Rub the spices into the meat.
Place the pork on the smoker with the fat side up. Smoke the pork until it reaches an internal temperature of 190-195 degrees.
Remove the pork from the smoker and wrap it in foil. Rest for at least 30 minutes.
Shred the meat using forks, tongs, or other tools.