Instructions:
The night before
Combine the rub ingredients, set aside.
Combine barbecue sauce ingredients over medium heat in a small pot. When simmering, lower the heat and allow it to gently cook until barbecue sauce consistency is reached 30 to 40 minutes. Cool and refrigerate overnight.
Massage pork shoulder with the rub and let sit overnight in the refrigerator.
The day of
Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.
Prepare a charcoal grill to cook the pork over indirect low heat, keeping charcoal to one side. ‘Grill’ the pork shoulder over indirect medium-low heat, using smoking chips if desired to establish a deeper smoke flavor. You will want to keep adding hardwood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 275°. For gas grills, you also want to maintain a temperature of roughly 275° degrees F and cook over indirect heat. Baste every hour with the basting sauce. You can also cook the pork in the oven. Simply place the pork on a rack in a roasting pan and coat it with cooking spray. Pour one cup of water at the bottom of the roasting pan. Place rack in pan and bake at 225° for 1 hour.
Pork is done when the meat is fork tender, and almost falls apart. It will have shrunken back from the bone.
Let rest for 15 minutes. Pull apart with a fork. Serve with the barbecue sauce. You can serve it in buns as sliders or just by itself. Delicious!
