Inspired by North Carolina vinegar mop style
Rub pork shoulder with seasonings, cover with plastic wrap and let stand refrigerated overnight (or let marinate in mop sauce overnight)
For finishing/basting mop sauce, mix together, boil and let cool:
In a smoker or gas grill with a rotisserie
For rotisserie, I use a Weber Genesis Silver C, which generates 36,000 BTU-per-hour, and has 611 sq. in. total cooking area. To get a steady ~240¼F\115¼C temperature, I set the front and back burners to somewhere between the lowest and second to lowest setting mark (depending on the weather). I can only fit about 20 lbs of pork shoulder in my EZ Que rotisserie (available from http://www.bourlierbbq.com/E-ZQue.html). Costco sells pork shoulders in ~16 lb packages containing two pieces; I can just barely fit three in my EZ Que.
On a smoker, I tend to keep the temperature down lower, so I need to cook a bit longer. I have to refill the lasagna pan I use as a water bath at least once during a ~14 hour smoke. The pork shoulder stays much more moist in a smoker, but does not develop as much of a tasty ÒbarkÓ that looks burnt, but once you pull the pork apart and mix it adds some nice flavor. I also donÕt seem to use quite as much mop sauce.