Fill grill/smoker with lump charcoal and wood chunks. Preheat to 225-250°F.
Place pork on a large cutting board and pat dry with paper towels.
Using a small bowl, add all of the spices for the rub and mix until well combined. Apply rub to all sides of the pork shoulder.
Insert probe thermometer into pork, taking care to avoid touching bone.
Place pork on grill/smoker and close lid. Periodically check on the temperature of the grill to ensure it stays around 240°F +/- 10°F.
Once the pork shoulder reaches an internal temperature of 190°-195°F, remove from grill and wrap in aluminum foil and allow to rest for 1-3 hours. (Note: This step will take ~1-1 ½ hours per pound.)
Unwrap pork and place on a large cutting board. Using 2 forks, shred the pork into finer pieces.
For Pulled Pork Sandwiches
In a small bowl, add pulled pork and barbecue sauce. Mix until pulled pork is well coated. Add a heaping amount of meat on each pretzel roll.
Top with coleslaw and additional barbecue sauce before serving.
If you don’t have a smoker, you can make pulled pork in a slow cooker using this recipe.You will have plenty of leftover pulled pork. It freezes well, or you can use the leftovers to make other fun recipes - check out the links in the post for some ideas!