1. Choose the Right Pellets - Before you even light your grill, think about your wood. It’s the first ingredient in your food. We went with Bear Mountain Gourmet Blend for that perfect balance of sweet and smoky—just enough complexity to make your pork sing without overpowering it. 
2. Season Aggressively - Combine salt, pepper, garlic, and ancho. This rub is big and bold because pork can take it. Coat the shoulders heavily—don’t be shy. This is your bark’s foundation. 
3. Smoke Low and Slow - Set your pellet grill to 225°F. Smoke the pork shoulders until the internal temp hits around 170°F and the bark is beautiful—dark, rich, and firm to the touch. This takes several hours, but good bark doesn’t rush. We don’t include times as a reference because every grill and every pork butt is different, resulting in drastically different cook times. Follow the internal temp guidelines! 
4. Wrap and Finish - Wrap each shoulder tightly in foil and return to the grill. Bump the temp up to 275°F. Cook until the meat is probe tender—that’s usually between 198°F–207°F. You should feel zero resistance when probing. 
5. Rest Like a Pro - Pull the pork off and let it rest (still wrapped) until it drops below 165°F. Ideal shredding temp is 145°F–155°F. This step is non-negotiable—it makes all the difference. PRO TIP: Got a toaster oven or oven that goes down to 150°F? Hold the pork (wrapped and whole) in there for up to 12 hours. It’ll just keep getting better. This is how the pros do it. We make ours the night before and let it hold until we’re ready to eat. 
6. Shred, Sauce, and Season - Shred the pork by hand (or with gloves if it’s hot). Add a splash of your favorite vinegar-forward BBQ sauce. Then—this part matters—taste and season. You’ll likely need a decent pinch of salt to really make the flavors pop. 

Build the Sandwich - Pile it high on a soft roll, top with tangy mustard slaw, and get after it.