Choose a pork shoulder or pork butt
Trim excess fat if needed
Mix a dry rub with salt, pepper, paprika, garlic powder, onion powder, brown sugar, and chili powder
Coat the pork evenly with the rub
Let it rest in the refrigerator for several hours or overnight
Preheat the oven, smoker, or slow cooker
Cook the pork low and slow until tender
Keep cooking until the internal temperature reaches about 195 to 205 F
Remove the pork from the heat
Let it rest for 20 to 30 minutes
Shred the pork with two forks or meat claws
Remove any large pieces of fat
Mix the shredded pork with cooking juices or barbecue sauce
Serve on buns, tacos, or plates