De-bone and truss roast.

Mix all dry rub ingredients well and apply evenly to roast.

Place pork on smoker or grill and add wood for smoking.

Cook at a steady temperature of 225-250F for 6-8 hours until the internal temperature of the roast reaches at least 160°F.

While the pork shoulder is cooking, make the sauce.

Sift together the flour with the salt, pepper, sugar, and spices.

In a large saucepan, begin slowly stirring in the vinegar until a paste forms, then slowly stir in the remaining vinegar and water.

Bring to a boil, over a medium heat while stirring constantly.

Reduce heat to a simmer and continue cooking for an additional hour.

Remove from heat, add butter, and stir in until melted and completely incorporated.

Serve warm or allow to cool completely and store covered, under refrigeration, for up to 2 weeks.

Remove roast from smoker or grill and allow to rest for at least 30 minutes before slicing.

Or refrigerate until completely chilled, then slice thin and serve like cold cuts.