Preheat the smoker to 250°F using hickory or apple wood.

Rub the pork shoulder with olive oil (optional) and evenly sprinkle all sides of the roast with salt and pepper.

Place the pork shoulder in an aluminum pan fat side up and place in a smoker away from direct heat.

Smoke for 6 hours at 250°F, and then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is tender, and an instant-read thermometer inserted into the meat reaches 202°F.

Remove the pork from the smoker and let it rest for 15 minutes before shredding the meat with two forks. Serve with barbeque sauce and your favorite sides.