For the pulled pork:
1. Don’t trim the shoulder. Season meat liberally with salt and pepper. Smoke in a 250 degree smoker.
2. After a nice crust has developed (about 4 to 5 hours), wrap the bottom and sides of the pork shoulder in foil and continue cooking six to seven more hours or until the bone can be removed easily. Alternately, you can roast the meat in a 240 degree oven for about eight hours.
3. Allow the meat to rest for at least one hour.
4. To serve, pull off the desired amount of meat, making sure you include some of the bark and fat, toss with enough pork sauce to lightly moisten, and shred by hand.
For the pork sauce:
Combine all ingredients in a squeeze bottle and shake to combine. This sauce will keep in the refrigerator for up to seven days.