I found this recipe HERE and I don't know what originally prompted me to try it (oh yeah, I do. A friends husband made a pork shoulder that was yummy). It takes a LONG time, but it's not particularly difficult. First you make a rub. It's this:
1 Tbs. ground black pepper,
2 tsp. cayenne,
2 Tbs. chili powder,
2 Tbs. cumin powder,
2 Tbs. brown sugar,
1 Tbs. oregano,
4 Tbs. paprika,
2 Tbs. salt,
1 Tbs. sugar and
1 Tbs. white pepper
Then you set up your charcoal grill. Starting at the bottom, it has to go like this:
1) put a pan of water on the left
2) put a pile of hot charcoals on the right (40-50 briquettes it says)
3) put a bunch of wet hickory chips into foil (make a sealed packet but with holes punched in it)
and set that directly on the coals.
4) Put the pork shoulder on the grate above the water so it's not directly over the coals.
5) open the bottom vent and then position the lid of the grill so that the vent on the lid is
directlyover the meat, (this makes the smoke flow over the meat before it goes out the top).
6) wait 3 hours and occasionally check it to make sure it's still smoking. The website will give you ACTUAL directions and they do a lot more checking and using a thermometer to make sure
the grill stays at a certain temperature, but I don't bother with all that.
After 3 hours, remove the roast and pan from the grill, cover it with foil, and place it in the oven at 325 degrees for about 2 hours, or until fork tender. At this point your whole house will smell like hickory and meat and your husband will start making up excuses to walk through the kitchen a lot. Make him a snack or something because it's going to be a while yet.