Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE RUB***
   2      tablespoons   salt
   2      tablespoons   sugar
   2      tablespoons   brown sugar
   2      tablespoons   cumin
   2      tablespoons   chili powder
   2      tablespoons   black pepper
   1      tablespoon    cayenne pepper
     1/4  cup           paprika
                        ***FOR THE SAUCE***
   3      cups          apple cider vinegar
   3      cups          water
     1/3  cup           white sugar
     3/4  cup           brown sugar
   2 1/2  tablespoons   salt
     1/4  cup           black pepper
   1      tablespoon    cayenne pepper
   3      tablespoons   paprika -- (Hungarian is best)
   1      tablespoon    dry mustard
   1      cup           Worcestershire sauce
                        ***PORK***
   6      pounds        pork picnic shoulder roast or Boston butt -- (up to 10)

Preparation:

Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours. Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so. Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side.