Pat the rub all over the pork roast and cover with plastic and foil.
Fill the smoker's water pan as directed by the manufacturer, light it and let it preheat for about 15 minutes at 250 degrees.
Load the smoke pan with pecan wood chips and place your pork on a rack in the middle.
Close and secure the door and make a note of the time. Cook for 13 hours or until bone pulls out of the meat.
Spray pork every 2 hours from a bottle of Apple Cider Vinegar.
When you're ready to serve, pull the pork into shreds using a pair of forks or the claw-type shredders. Remove the bone and any oversized pieces of fat or gristle and then toss the rest with the homemade BBQ sauce.