2 Tbsp mustard, dried ground
2 Tbsp sugar, brown
2 tsp. pepper, black
1 tsp pepper, cayenne
3 Tbsp salt (2 hour brine), 2 Tbsp (overnight brine)
4-5 pound pork roast, shoulder or boston butt
2 cups wood chips (hickory, pecan, or apple, NOT mesquite), soaked for 20-30 minutes
1 c. yellow mustard
1/2 c. white vinegar
1/2 c. brown sugar
3 Tbsp. Worcestershire sauce
2 Tbsp. hot sauce
1 tsp. salt
3/4 tsp. ground black pepper
1/2 c. chicken broth
Combine all the ingredients for the spice rub in a small bowl. Score any fat cap with a very sharp paring knife. Dry the roast with paper towels. Rub the pork with the spice rub. Wrap the roast tightly in plastic wrap and refrigerate for at least 2 hours, over night preferred. If doing overnight, reduce the salt by 1 Tbsp.
Presoak the wood chips in 4 cups of water for 20-30 minutes. Place the wood chips on a large sheet of foil and wrap to make a package. Poke 8 holes in the package of chips with a knife. Place wood chips directly on the bricks/heat transfer plates on one half of a gas grill. Light the grill and turn all burners to high. Preheat for 15 minutes. Turn the side of the grill with the chips to medium-low (the goal is to maintain a grill temperature of 250F), turn the other burner off. Slow cook the pork for 5 hours, checking every 30 minutes to ensure the temperature is at 250F, and turning the roast a quarter turn.
For the sauce, combine ingredients in a saucepan and bring to a boil. Remove from heat. After the pork has cooked for 5 hours, brush the roast with the sauce, turn all burners to high and cook the pork 10 minutes a side, until deeply browned.
Remove the pork to a plate, tent with foil and allow to rest 20 minutes. Shred the pork into a serving bowl, combine 1/2 c. of sauce with the shredded pork. Serve the remainder of the sauce on the side.