This is a different take on the slow smoked pulled pork than I am used to. Instead, the pork is first seared on a grill and then roasted in the oven until done and fall-apart tender.
Combine the seasonings and rub into the pork shoulder. Place in a resealable container or wrap in foil and refrigerate overnight.
Fire up your grill for high-heat cooking and preheat your oven to 325 F. (Alternatively, you can use a crockpot set to 'high').
Place shoulder onto the grill and sear on each side until browned, 10-15 minutes per side.
Transfer pork to a Dutch oven or the crockpot and cook 3-4 hours until falling apart tender. You will not have to add any liquid. (Note: If your Dutch oven lid doesn't seal completely, cover the top with a piece of foil and then add the lid.)