Mix all spice ingredients together. Rub spice mix into pork, covering all sides.

Set up gas grill for indirect cooking (i.e. the meat is not over direct heat). Place a pan under the grill grate on the indirect heat side. On the other side, place a pan of water over the direct heat. Adjust the burners to get a steady 250° F.

Add pork to the indirect side, fat-side up. Add wood chips to the smoker box and place on direct heat side.

Cook at 250° F until meat reaches 71° C (160° F), approximately eight hours.

Remove from grill and wrap tightly in plastic bag and then wrap that in aluminum foil to keep the heat in. Let rest for at least one hour.

Remove from wrap and hand shred with forks. The bone should come out clean.

Serve right away or store and reheat for another time. Serves eight.