The night before, I scored the fat cap with a sharp knife and rubbed the meat with the Pork Shop rub, wrapped it in plastic wrap, and put it in the fridge. Then about 12 hours before we were planning to eat, I fired up the wood pellet grill and prepared to smoke the pork shoulder for a pulled pork dinner with great friends!
- The Night Before - Rub the meat with your favorite rub
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