Smoked Pulled Pork

Sweet Rub
¼ C dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard powder

Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.

8-10 pound bone-in pork shoulder roast (or Boston butt)
2-3 T yellow mustard
¼ C Sweet Rub

Preheat.
Set the smoker at 225 degrees F.
Liberally coat the pork shoulder with mustard.Season on all sides with the sweet rub. Once the pork has been prepped, place it directly on the grill grates of the smoker, fat side up.
Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F.
Once your pork has reached temperature, remove it from the smoker, and wrap it tightly in aluminum foil. Allow the roast to rest for at least an hour.
Remove the bone, discard any icky bits, shred and serve.