Step 1

Pre-heat smoker to 250°F using hickory or apple wood

Step 2

Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.

Step 3

Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.

Step 4

Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.

Step 5

Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.