Thinly slice the Jalapeño Pepper (1) and Onion (1). To make barbecue rub, combine Brown Sugar (1/4 cup), Sweet Paprika (1/4 cup), Ground Black Pepper (3 tablespoon), Coarse Salt (3 tablespoon), Hickory Smoked Sea Salt (1 tablespoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon), Celery Seeds (2 teaspoon), and Cayenne Pepper (1 teaspoon) in a small bowl.
Whisk together, or combine with your fingers to break down any lumps in the brown sugar.
Sprinkle the Pork Shoulder (5 pound) liberally on all sides with rub, pat and rub it in with your fingers. Place on a rimmed baking sheet and cover with plastic wrap. Refrigerate overnight. Soak 4 cups of hickory wood chips in water.
For indirect grilling on a gas grill with at least two burners: Preheat one burner. If your grill comes with a slide out smoker box, fill it with soaked wood chips. You can run a high heat under the chips to generate smoke while moderating your heat elsewhere on the grill for the required low and slow cooking.
If you don't have a smoker box, you can make one. Using heavy duty aluminum foil, place a pile of drained, soaked wood chips in the center.
Create a wood chip pouch by folding together the two short ends and crease them to create a seal. Fold the remaining ends over on themselves to create a seal. With a sharp knife, poke several holes in the pouch.
Set the pouch over the hot burner, It will begin to smoke. You may want to make additional pouches to swap them out for a fresh pouch every hour or so. When the pouch begins to smoke, place the food over the unlit burner to start cooking.
For a charcoal grill, light charcoal in a chimney starter. Rake coals to two piles at opposite sides of the grill using a long handled tool. Place a drip pan in the center. Indirect grilling is usually done at a medium heat.
Adjust vents on top of the grill to half open. When adjusted properly, the grill will be 325-350 degrees F (160-180 degrees C). Toss the drained wood chips onto the coals (about 1/2 cup on each side of the grill).
Smoke should start almost immediately. Replenish wood chips every hour to continue the smoke. To make the Mop sauce, combine Apple Cider Vinegar (1 cup), small onion, jalapeno pepper, Coarse Salt (1 tablespoon) and Beer (6 fluid ounce) in a plastic bowl.
To smoke, place pork fat side up in the center of the hot grate away from the heat source. Cover the grill and cook the pork until very tender, 4-6 hours or about 195 degrees F (90 degrees C) on an instant read thermometer.
If using charcoal, add 12 fresh coals and half cup of wood chips every hour. For a gas grill, replenish with a new smoker pouch when the smoke begins to diminish. After the first hour, base the pork with the mop sauce, repeat hourly.
Transfer the cooked pork to a cutting board and cover loosely with aluminum foil to let it rest for about 15 minutes. Wearing rubber gloves, remove the skin and fat, chop up what you want to add back to the pork. Pull the pork into shreds.
Add pieces of skin and fat back to the meat to suit your tastes. To serve, pile pork on Hamburger Bun (12) and top with a spoonful of Coleslaw Mix (to taste). Enjoy!