Smoky Pulled Pork Cooked On Your Gas Grill

Ingredients
1 bone-in pork shoulder, about 5 pounds (also called Boston butt)
2 tablespoons of smoked sea salt
2 tablespoons of smoked paprika
1 tablespoon of garlic granules
1 tablespoon of onion granules
1 tablespoon of ground cumin
1 tablespoon of dried thyme
1 tablespoon of dried rosemary
1 teaspoon of ground cayenne pepper
1 teaspoon of ground celery seeds
1 teaspoon of ground mustard seeds
2 cups of apple cider vinegar
1 cup of apple juice
1/4 cup of brown sugar
1/4 cup of ketchup


Directions
Combine the smoked sea salt with all the spices and mix well. Set aside one tablespoon of the spice mixture. Rub the rest of the spice mix all over the pork shoulder, massaging it into the meat. Put the pork into a leak proof bag and refrigerate for 24 to 72 hours. This will allow the smoky flavor to permeate the pork shoulder before cooking even begins. It will also tenderize the meat.
Heat your gas grill to a low heat; you are looking for a temperature of 250 degrees F in the cook box. Place the pork shoulder directly on the cooking grates in an area with indirect heat.
Combine the cider vinegar with the apple juice, brown sugar and reserved spice. Mix well. Set aside 1 1/2 cups of this mixture for later use. The remaining amount will be used to baste the pork shoulder during the long cooking process; do this about every 45 minutes and turn the pork shoulder over at the same time. You want to cook the pork shoulder until it reaches an internal temperature of 190 degrees F; this should take about 8 hours. Remove the cooked pork from the gas grill and let it rest for 20 minutes, then shred with two forks. Place the pulled pork into a serving dish.
Take the reserved liquid and combine it with the ketchup. Bring to a simmer over low heat. Pour it over the pulled pork. Stir. Serve immediately. This pulled pork is great as is or served on whole grain buns with creamy cole slaw.