Trim excess fat off the pork shoulder.
Rub pork with mustard and a favorite pork rub.
Add a coating of brown sugar to the roast.
Wrap in saran wrap and place in the refrigerator for 24 to 48 hours.
Smoke pork in smoker at 235°F, adding wood chips of choice to the fire for the first six hours.
When the internal temperature of the pork is 175°F, pull and wrap with heavy duty aluminum foil. Place back in the smoker or until internal temperature reaches 200°F.
Pull pork and wrap with a clean towel and place in an ice chest for 1-2 hours.
The shoulder bone should come right out with little to no effort.
Take 2 forks and shred the pork while removing the excess fat.
Add finishing sauce and serve on bun.