Rub pork shoulder with Bastey Boys Rib Rub and let stand 1 hour, covered, at room temperature. Smoke at 230 degrees F 8 to 10 hours, until tender, basting every hour. You should have a delicious, crusty "bark" on the outside of the shoulder and a juicy, tender inside. Chop, slice, or shred with two forks and serve on a soft white sandwich roll with your favorite sauce. In Carolina they dress this sandwich with coleslaw and a thin vinegar sauce. Mustard sauces go great on pork, too.
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