Instructions:Combine all of the spices and rub them thoroughly into the pork. Tightly cover the pork and spices with plastic wrap and place in the refrigerator for at least 8 hours.
Remove the pork from the refrigerator and unwrap. Let it rest at room temperature for up to an hour. While the pork is resting, prepare your smoker to maintain a steady 225F heat. This will require several installments of wood chunks or charcoal. Wood chunks tend to work better than chips because of the long cooking time.
Once the grill's temperature has reached 225F, place the pork on the grate. Cover the grill, leaving the vents open. Cook, turning the meat every hour or so and replacing fuel and wood chunks as needed. This will help the temperature inside the smoker/grill stays between 225F and 300F.
Cook until the meat's internal temperature reaches 185F to 195F on a meat thermometer when tested at the thickest part and is tender, about 5 to 7 hours. Let the pork rest for 30 minutes before shredding, pulling, chopping or slicing. Serve with your favorite barbecue sauce or as is. Enjoy Smoked Pork Shoulder In Dry Rub!