• 5½ lbs pork shoulder (pork butt)

For the Rub

• 1-1½ cups light brown sugar
• salt & black pepper to taste
• 1 tsp paprika
• 1 tsp cumin
• pinch of cayenne pepper
• pinch of ground ginger
• 30 coriander seeds & 6 grains of paradise seeds, ground with 1 tsp brown sugar
• 1 tsp garlic powder

For the Marinade

• 1 cup orange-pineapple juice (100% juice blend)
• 1 cup light brown sugar
• 2 tbsp honey
• ¼ cup freshly-squeezed lime juice
• ½ tsp apple cider vinegar (add carefully; too much could ruin the flavor!)
• zest of ½ lime

For Coleslaw (optional)

• 1 head cabbage, thinly sliced
• 3 tbsp mayonnaise
• splash of milk
• salt & pepper to taste

1. Prepare smoker to maintain temperature of 260º to 280º
2. Combine dry rub ingredients
3. RInse and pat dry the pork and completely cover pork with the rub
4. Place ribs in the smoker
5. Make marinade and after ribs have been smoking for 1-1/2 hours, coat them with it. NOTE: For easier application, put marinade in a spray bottle). Then apply marinade very 10-15 minutes, turning meat to ensure that all sides are basted
6. Smoke pork for 4-5 hours, until internal temperature of the ribs is 190º
7. Let pork cool until you're able to handle it then shred the pork
8. Pile pork  on rolls and top with coleslaw

Coleslaw (optional)

1. Thinly slice or shred cabbage
2. Mix with mayonnaise, milk, salt & pepper