Preheat the smoker to 250°F.

Combine all the ingredients for the seasoning blend in a small bowl and mix well.

Spread a very thin layer of mustard over the pork, and then sprinkle with the seasoning blend. Be sure to coat the entire pork roast, using all of the seasoning blend.

Place the seasoned pork fat-side up on the grill and place the meat probe into the meat. Cook for 1 to 2 hours, or until the internal temperature reaches 160°F. After 2 hours you can spritz the meat every 30 minutes with apple cider vinegar diluted at a ratio of 1 part apple cider vinegar to 1 part water.

Turn up the heat to 325°F. Place the pork fat-side down on a piece of heavy aluminum foil large enough to wrap the pork. Spritz the meat heavily with the diluted apple cider vinegar. Then wrap the foil around the pork so that the meat is sealed within the foil. Insert the meat probe into the pork and cook until the internal temperature reaches 200°F. Remove from the smoker.

Remove the pork from the smoker and transfer it to a Dutch oven. Place the lid on top and allow the pork to rest for about 1 hour before shredding. At this point, it will simply fall apart.