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.