Step 1

Using your hands, apply the binding agent to the exterior of the pork shoulder

Step 2

Generously apply the rub

Step 3

Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160.

Step 4

When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker.

Step 5

Wrap the pork shoulder with foil, and put in a cooler to rest. I like to let my pork shoulders rest for a minimum of two hours, up to five.

Step 6

Shred and eat! Serve on a bun with coleslaw, barbecue sauce, hot peppers, and... if you really want to get crazy, cheese sauce!