Combine the rub ingredients, or use your favorite store bought rub.
Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.
Combine BBQ sauce ingredients over medium heat in a small pot, when simmering, pull from heat and let cool. Refrigerate for later use. The longer you simmer the thicker your sauce will be.
Massage pork shoulder with the rub and let sit overnight in the refrigerator.

‘Grill’ the shoulder over indirect medium low heat, using smoking chips if desired to establish a smoke flavor, remember a little goes a long way. You will want to keep adding wood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 300 degrees. For gas grills you want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour with the basting sauce.
Pork is done when the meat is fork tender, usually by this time the meat has an internal temperature of over 165.
Let pork cool for 30 minutes, shred meat and discard the bones.
Toss meat with the some of the BBQ sauce, mound on toasted rolls and serve with cole slaw.