1 (8-pound) pork shoulder (with bone)
3/4 cup pork rub
1 quart Vinegar-BBQ Mopping Sauce

Rub the pork shoulder all over with the pork rub. Cover and refrigerate overnight.

The next day, take out the pork shoulder and let it sit for about 30 minutes at room temperature. Preheat the oven to 300 degrees F. Place the pork, skin side up in an aluminum pan and place in the oven. Cook for 3 hours. After 3 hours, start mopping the pork with the Vinegar-BBQ Mopping Sauce about every 20 minutes. Cook for another 2-3 hours.

Remove the pork from the oven and transfer to a cutting board. Let rest for about 15-20 minutes. Remove the outer skin and any excess fat and discard. Cut large chunks from the bone and shred using 2 forks, or you can chop it up. Toss every 3 cups of shredded pork with 1 cup of the Vinegar-BBQ Mopping Sauce.

Serve on soft hamburger rolls with dill pickle slices and coleslaw on the side.