Light your grill and set up for two zone cooking. To the hot coals add one chunk of pecan and one chunk of apple wood. Establish temperature in the indirect zone at 225°F.
While your grill is preheating, prepare the pork. Rinse it off under cold water, and pat dry with a paper towel. Set on your cutting board fat side up and score the fat cap in a cross-hatch pattern.
Cover the entire pork shoulder with a thin coat of yellow mustard, then liberally apply the seasoning to the pork, ensuring you cover all sides.
Position your seasoned pork shoulder, fat side up on the cooling rack. Insert a reliable leave in meat thermometer probe into the center of the pork before placing the cookie sheet on the grill. Close the lid on the grill and monitor grill temperature.
After the pork has been on the grill for an hour, mop the meat’s surface with the Eastern Carolina mop sauce. Do this as quickly as possible as opening the lid to the grill supplies a rush of oxygen to the coals and will cause temperature spikes. Repeat this process every hour for six hours.
After six hours of mopping, close the lid for the last time, and not disturb the shoulder until it’s reached an internal temperature of 195° F. Then wiggle the bone in the shoulder. If it feels like it’s ready to pull out without much resistance, the pork is ready. If the bone is still tight, let the pork continue to cook until the temperature reaches 205°F.
Remove the pork from the grill, place it in a raised edge dish and tent it with aluminum foil, allowing it to rest for 60-90 minutes.
Using some insulated gloves, pull the shoulder into a nice shredded texture and remove any inedible connective tissue. Top with reserved sauce and serve. This makes excellent sandwiches or can be eaten plain.