Smoked Pulled Pork

Directions

1. 1
   {"0":"1 Apply rub thoroughly to roast. Refrigerate overnight to allow rub to soak into meat.","2":"2 Let roast sit out for a couple hours to reach room temperature before smoking.","3":"Heat smoker to between 200 and 235 degrees. 215 is optimal.","5":"3 Smoke for 1.5 hours per pound of meat. Adjust time up or down according to heat.","6":"Roast is done when internal temperature reaches between 180 and 190 degrees. Once meat reaches 190 it should pull easily.","8":"4 Use forks to pull meat apart. Shred so that no large chunks remain."}