Ingredients For Spice Rub:

• 3 Tbsp. Coarsly Ground Black Pepper
• 3 Tbsp. Dark Brown Sugar (Packed)
• 3 Tbsp. Paprika
• 2 Tbsp. Coarse Salt
• 1 Tsp. Cayene Peper
• 2 (3-4 lb.) Pork Shoulder (aka Boston Butt)

Ingredients For Mop:

• 1 Cup Apple Cider Vinegar
• 1/2 Water
• 2 Tbsp. Worcestershire Sauce
• 1 Tbsp. Coarse Ground Black Pepper
• 1 Tbsp. Coarse Salt
• 2 Tsp. Vegetable Oil

DIRECTIONS:

Mix dry rub ingredients and coat the pork butts evenly.  Wrap the pork in plastic wrap and refrigerate for at least 4 hours.  I let  mine go overnight. 

Fire up the smoker with some good wood.  I used almond wood for mine.  Mix mop ingredients and set aside.  Slow cook the pork at about 225 F for 6 or 7 hours.  I use a thermometer and smoke until the internal temperature is 175 F.  Baste wih the mop every 20 minutes for the last few hours of cooking.  When it is done use 2 forks to shread the meat.  

Serve on a bun with some sweet BBQ sauce and coleslaw.