Let your 5 to 7 pound pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds); avoid cutting into meat. Rub all over with 4 tablespoons Terrific 10 Rub. Place, skin-side up, in an aluminum pan, or a foil lined baking pan.
Set aside a few cups of Mop Sauce for serving. Heat grill to medium low (275°F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan away from the heat. Cook with the grill covered, basting meat with Mop Sauce every 30 min, until fork-tender and an instant-read thermometer registers 190°F, 5 to 6 hrs total.
Let pork rest 15 min, then shred with a fork or gloved hands, discarding large pieces of fat. Serve drizzled with some reserved Mop Sauce.
You can also serve the meat with Memphis BBQ Sauce, or on rolls with coleslaw.
Nutritional information for a 5 lb pork shoulder.Serves ten people about 3/4 cup per person.Like a slightly thicker sauce for serving? Stir ½ cup ketchup and a few splashes hot sauce into 2 cups fresh Mop Sauce.