Dry-Rubbed Pulled Pork
1 pork shoulder roast, also called picnic ham or Boston butt, 7-8 pounds
4 tablespoons brown sugar
4 tablespoons black pepper
3 tablespoons sea salt or kosher salt
3 tablespoons paprika
1 tablespoon cayenne
1 tablespoon dry mustard
Remove meat from refrigerator. Light smoker or set up charcoal or gas grill for indirect heat.
While smoker is heating up, mix rub ingredients in a medium bowl. Massage rub liberally all over the roast.
Once smoker has reached temperature of 250 degrees, put roast into smoker with the fat side up. Throughout cooking, add charcoal and wood chunks to maintain smoker temperature at 250 degrees. Smoke until the internal temperature of the roast is 195; this could take 7 to 8 hours. You likely will see your temperature stall at about 160-165 degrees for awhile, but don't give up.
Remove from smoker and wrap in heavy foil to rest. Allow to rest for 20 minutes before shredding. Using two forks to shred pork into serving dish. Serve with your favorite sauce.
Serves a crowd; 15-plus people.