Pat the pork shoulder dry with paper towels and let it sit for 30 minutes to come to room temperature. Liberally season all sides of the pork roast with the rub/brown sugar mixture.
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes) – I like using Hickory pellets. Set the temperature to 225°F and preheat with the lid closed, for 10 to 15 minutes.
Place the seasoned pork shoulder on the grill grate, fat-side up, and smoke for 12-14 hours or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190°F. If the pork starts to brown too much, cover it loosely with aluminum foil.
Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes.
Using two large forks or tongs, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub if desired and add barbecue sauce, to taste, and mix well. Or serve the barbecue sauce on the side.
Serve the pulled pork on the potato buns topped with the Rainbow Slaw, if desired.
This recipe utilizes a Traeger Grill. See Sweet + Spicy Pulled Pork for an oven-friendly pulled pork recipe.