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Set up water bath and preheat water with immersion circulator to 165 degrees F.
Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal.
Add pork shoulder to water bath. Cook for 20-26 hours.
Remove and let cool for at least 30 minutes on the counter. If you have time, refrigerate for a few hours.
Preheat smoker to 200 degrees F. Remove the pork shoulder from the bag and transfer to your smoker. Cook for at least 6 hours, or until a bark has formed.
Remove to a cutting board and shred with two forks. Serve with your favorite barbecue sauce.