Combine dry ingredients, making sure to break up any sugar clumps.

Reserve 1/4 cup of rub for later.

Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.

Before smoking pork, re-rub with 1/4 cup of rub.

Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.

Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time.

Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees.

If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.

When pork reaches internal temp of 195 degrees.

Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.

Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces.

Serve with your favorite sauce!