Step 1

In a small bowl, mix all the ingredients.

Step 2

Rub the spice mixture thoroughly over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Step 3

About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature.

Step 4

Heat your smoker to 225°F (105°C). This may require several additions of water-soaked wood to keep the smoke going.

Step 5

When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, fatty side up, on the rack. Close the lid and adjust the vents so the smoke flows freely throughout the smoker.

Step 6

Cook until the meat is exceptionally and sigh-inducingly tender and reaches an internal temperature of 185° to 195°F (85° to 90°C), somewhere between 10 to 14 hours or about 1 1/2 hours per pound of meat. Let the meat rest for at least 30 minutes.

Step 7

Slice, pull, or chop the pork. Demolish it immediately, doused with Vinegar Barbecue Sauce, if desired.