Take a boneless pork shoulder about 4-5 lbs, rolled and tied. Coat the entire roast with rub and allow to stand at room temp for about 30 mins before grilling.Grill roast fat side up over indirect medium heat until internal temp reaches 185F- 190F (3-4 hrs).Meat should be so tender, it pulls apart easily. Remove from grill and place on platter to rest 20 mins covered with foil. Slice, chop or pull the meat into shreds with clean fingers or 2 forks. Moisten meat with BBQ sauce, mix well and serve warm on buns.
Ingredients: Paprika, Salt, Sugar, Brown Sugar, Chili Powder ( chili peppers, cumin, oregano, garlic, salt), Cumin, Black Pepper, Cayenne Pepper.