Prepare the rub: In a small bowl, combine the kosher salt, black pepper, brown sugar, paprika, garlic powder, and onion powder.

Apply the rub: Pat the pork shoulder dry with paper towels. Generously coat the entire surface of the pork shoulder with the spice rub, massaging it in well.

Smoke the pork: Preheat your smoker to a consistent temperature of 225°F (107°C). Place the seasoned pork shoulder directly on the grates. Smoke for approximately 8 hours, or until the internal temperature reaches 160°F (71°C).

Wrap and continue cooking: Wrap the pork tightly in butcher paper or heavy-duty aluminum foil (the 'Texas Crutch'). Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C) and the meat is probe tender, which usually takes another 4-6 hours.

Rest and pull: Remove the pork from the smoker. Allow it to rest, still wrapped, for at least 1 hour (up to 2 hours is ideal) to redistribute the juices.

Shred the meat: Unwrap the pork shoulder. Discard any large pieces of fat or bone. Using two forks or meat claws, shred the pork completely. Drain off any excess rendered fat if desired.

Sauce and serve: Place the shredded pork in a large bowl and toss with approximately 1 to 1.5 cups of your favorite BBQ sauce until evenly coated. Serve heaped portions on toasted buns, optionally topped with creamy coleslaw.