Choose a pork shoulder or Boston butt
Trim excess fat if needed
Apply a dry rub evenly over all sides
Let the pork rest while the smoker preheats
Preheat the smoker to 225°F to 250°F
Use wood such as hickory, oak, apple, or cherry
Place the pork on the smoker fat side up or as preferred
Smoke until the internal temperature reaches about 165°F
Wrap the pork in butcher paper or foil if desired
Continue smoking until the internal temperature reaches 195°F to 205°F
Remove the pork from the smoker
Rest the pork for at least 30 minutes to 1 hour
Shred the pork with forks or meat claws
Remove any large pieces of fat or bone
Mix in barbecue sauce if desired
Serve warm