Instructions: Rub meat with rub mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat - between 250 and 300 degrees F. - and smoke until internal temperature of pork shoulder is between 170 and 180 degrees F. This slow cooking process should take 5 or 6 hours. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.

Serves 12.

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