10-12 lb pound pork shoulder
Pepper 1/3 cup
Salt 1/3 cup
Onion Powder 1 tbls
Garlic Powder 1 tbls
Paprika 1/2 tbls
Mix all these ingredients together -
Rub Olive Oil on meat to help rub stick and apply all the rub to the pork butt.
Place the meat Fat Side up in a smoker at 215. Spritz with water or apple juice every 30 mins, have a water pan in the cooker to help keep it moist. When the temperature hits 160 and fat splits remove from smoker.
Wrap in foil and cook in oven at 250 till it hits 204-205.
Make sure to put it in a pan to keep the juices, use the juice when you shred the meat.
When you remove it from the oven, take off the foil and remove the bone by twisting slightly. Let the meat rest for at least 35 mins. After it rests you can shred it.