Pulled Pork - Recipe

Difficulty:  Medium to Hard  (Long Cook)
Prep Time:  30 minutes (Applying Rub)
Cook Time:  1.5-2 hrs. per pound of meat. (a 10 lb shoulder would take 15-20 hours at low temps)
Smoker Temp:   225-250
Meat Finish Temp:  195-205 F  (Remember, pork is done at 145, BUT to get the meat to fall off the bone and shred perfectly you want to overcook)

Ingredients
Pork Shoulder (Bone In or Bone Out) or Pork Butt
Meat Church Honey Hog Rub (or other Rub)
Hickory Smoking Chunks
Grill safe aluminum foil pan (for grease catchings)
Aluminum Foil (If necessary)

Notes
You'll want to plan this cook accordingly, as depending on the size of the pork you are smoking it could take 20 hours to bring to temp.  While you can always increase the smoker temp to higher temps to cook the meat faster, you'll really lose the "Low & Slow" taste.  With this long cook, be prepared to add more lump to the fire midway through the cook.

Pork is done at 145 according to the USDA, however since were using "lesser" pork meat you'll want to overcook the pork to a temp of 195-205.  Shredding the meat at that temp will be fall off the bone and will make your life easier.

Shoulders & Butt's contain a lot of fat, beware of this after your cook.  I like to leave the fat in meat while smoking as it provides some extra moisture.

Using a wireless temperature monitoring tool is EXTREMELY beneficial for this cook.  You might have to start the grill at 2am, and you want to get some sleep, so having a wireless thermometer with an alarm is almost a must.

Prep
1. Remove pork from packaging and rinse with water.
2. Pat pork dry with paper towels
3. Apply Rub to the pork.  I cover it in mustard as a binder first to help the rub stick.  This is optional, you will NOT taste the mustard.  I like to leave it in the fridge for several hours if not overnight in a covered pan after the rub is on it and before I actually smoke it.

Grill Setup
Indirect with heat deflector installed
Pork with "fat" side down.  Place a foil/aluminum tray below to catch the drippings.
Soaked hickory chunks or your preferred wood flavor.

Directions 
1.  If you rubbed the pork and stored overnight in the fridge, remove it an hour or so ahead of when you intend to start the cook to allow it to come up to room temperature.
2.  Bring cooker to temp of 225-250
3.  Once cooker up to temp, place pork on the grill.
4.  Continuously monitor the temperature of the meat and the grill throughout the cook. 
5.  Halfway through your cook, or when the meat temp reaches 125, check on the firepit to determine if you need to add more lump.  Be prepared to add lump to the fire if using cheaper brand of lump charcoal.  (ie. Royal Oak)
6.  When meat reaches temp in the 160-170 range you will typically experience the "stall".  When this happens the moisture is evaporating from the meat and in turn cooling it.  It can sit in this temp range for hours.  You can either wait it out, or if you are pressed for time you can wrap it in foil to speed things up.  If you choose to wrap in foil, you may lose some of the good bark on the outside of the meat.  You can remove the foil and put it back in uncovered once you get through the stall to try and prevent this.
7.  When meat is up to temp pull it off the grill and let stand for at least 30 minutes.  The good thing about a pork shoulder or butt is that you can finish it several hours early and store it in a cooler until ready to serve.  To do this you just want to wrap the pork in aluminum foil and put it into a pre-heated cooler if possible and store somewhere warm.  If done correctly, it will hold temp for up to 5 hours or more.  I like to take beach towels and heat them up in the dryer, and fill any empty space in the cooler with them.
8.  Shred the pork and serve hot on a hamburger bun with a side of coleslaw, baked beans, and/or mashed 'taters.

Tip:  Shredding the pork can be done with a pair of bear claws, or a pair of tongs.  Using tongs in each hand you can grab the pork and pull it a part fairly easily.