To make Rub: mix all ingredients together in a small bowl.

To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes

Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.

Preheat a medium fire on both sides of grill for 10 minutes. Turn off one side. Smoke pork shoulder on that side with soaked hardwood chips on the other; adding more wood chips to maintain a smoke on low heat — between 250 and 300ºF. Smoke until internal temperature of pork shoulder is between 170 and 180ºF. This slow cooking process should take between 5 and 6 hours.

Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.

Boil any leftover basting sauce for 5 minutes, shred (pull) the meat and sauce it; serve on sandwich buns with cole slaw.