Place a single layer of unlit charcoal on 1/2 of the grill with several chunks of wood.

Light 1/2 of a chimney starter of charcoal.

Mix all of the ingredients for the dry rub together thoroughly and apply liberally to the outside of the pork. (Rub recipe will make approximately twice what is needed for one butt roast)

Once all of the coals are fully lit in the chimney starter, place a drip pan on the unoccupied side of the bottom of the grill, then pour the lit coals evenly over the unlit briquettes and wood chunks.

Place the top grate on the grill, then place the roast over the drip pan, fat side up, then close the lid and shut down the airflow to a bare minimum needed to maintain a temperature of 200-250°F

Every 45-60 minutes rotate the roast so that the side closest to the fire does not overcook. Also use these opportunities to replenish the wood chunks if the smoke has died down and/or add more charcoal if the fire is dying down.

Cook for approximately 6 hours or until the internal temperature of the roast reaches 195-200°F.

While the roast cooks, combine all of the ingredients for the sauce in a small saucepan and place over medium heat. Stirring constantly, bring the sauce to a boil, then reduce the heat to a simmer and cook for 5 - 10 minutes.

When the roast is finished smoking, remove from the grill and place in a metal pan or large bowl. Remove the bone and any large pieces of gristle, then shred the pork with two forks.

Pour the sauce over the meat and mix together thoroughly.

You can make double the sauce to serve with the pork, or sauce with a Thai-style chili sauce (sweet or hot)