Cut your pork shoulder into 2" strips along the width of the shoulder. You are trying to create more surface area for the smoke than just leaving it a big chunk of meat.

Smoke the meat for at least 2 hours with your favorite wood variety.

If you don't have a smoker, you can skip this step. It won't taste as good, but it will still be amazing.

Once you've got some good color on the meat, remove from the smoker and put it into a large pot. Fill with water to cover the meat.

Place a lid on the pot and cook on very low heat for 6-8 hours.

Remove the meat from the liquid and put it into a large bowl. It should be falling apart pretty easily.

Shred the pork. Serve on a toasted hoagy roll. Hit it with a little Lucille's Vinegar BBQ Sauce. This is a great sauce found typically in the Carolinas.
The acid works to cut the fattiness of the pork.

Top your sandwich off with Lucille's Tangy Spicy Coleslaw. (The coleslaw and vinegar BBQ sauce recipes are on this website too!)