To grill or roast:

• I do this on the grill, but you can also do in the oven.
• Mix the dry rub and coat your pork.
• Wrap the coated pork in cling wrap and let it sit for at least an hour in the fridge (I do it 24 hours to let it all meld in).
• The trick to cooking is low and slow.
• Use a pan with 2 inch sides to catch the drippings.
• You want to plan on cooking about an hour and a half per pound.
• Either in the grill or oven, cook the first hour at about 300 degrees f. to get a crust started.
• Then pull it out and cover the pan with tinfoil.
• Lower the temp to 225 degrees f. and keep cooking.
• After a couple hours start checking the internal temp.
• When it hits 180 degrees f. lose the foil and coat it with a brushing of the sauce.
• Cook it to in internal temp of 205 degrees f. Take it out and let it rest for fifteen minutes.
• Shred the pork with a fork or your fingers and cover with the remaining sauce and mix until it is all covered.