Inspired from : Pulled Pork with Tangy Barbecue Sauce with help from Sharon and Kristin (thanks).
Comment: Using a thermometer (or thermoprobe) is the perfect way to end the cooking. When preparing the dry rub, a good idea is to prepare a larger amount and keep in in a closed jar. If most recipes I found, more or less agree on the ingredients of the dry rub, they vary wildly on the sugar, from 1 tablespoon (12 g) to 1 cup (200 g). Since we are not making jam, I opted for a reasonable amount. The link above gives its own recipe for BBQ sauce, but with the great offer of good commercial products, I decided to use one of them (I like Stubb's, that comes in different flavors as 18 oz - 510 g bottles) and improve it: garlic, cognac, and butter.
I used a 1.1 kg piece of pork, and it cooked for 6 h to reach 92C inside. This took ~40 g of rub. The bottom of the tray deglazed nicely in a bit of beer. Depending on the piece of meat, it may be necessary to cook it a bit longer.
6 to 8 servings
2 to 3 kg pork shoulder (or neck)
4 bay leaves
2 teapoons ground cumin [4 g]
1 tablespoon garlic powder [14 g]
2 tablespoons onion flakes [10 g] or 1 tablespoon onion powder [10 g]
2 teaspoons chili powder [6 g]
1 tablespoon salt [15 g]
1 tablespoon freshly ground black pepper [~4 g]?
1 tablespoon hot paprika [8 g]
1 tablespoon chipotle powder or smoked paprika [8 g]
20 g brown sugar
2 good bottles barbecue sauce (ie: Stubb's)
3 to 4 cloves garlic
1+ dl cognac (opt - not really)
30 g butter
1+ dl beer
Set the oven to 140C.
Pat the meat dry and rub the spice mix on all sides, leaving no spot.
Place the meat in a roasting pan, uncovered, fat side up if any, and dispose the bay leaves around.
Place the thermoprobe into the center of the meat.
Set the oven to stop when the meat reaches 92C (or monitor the thermometer), it should take more than 6 hours.
When the meat is almost ready, make the sauce. Pour the BBQ sauce in a pan, add the garlic (grated) and cognac, simmer a few minutes, add the butter on low heat.
When the meat is cooked, take it out of the oven and set it on a cutting board or platter; cover with aluminum foil and let rest for about 10 to 20 minutes.
Meanwhile discard any fat from the roasting pan. Deglaze the roasting pan with ~2 dl of beer on the stove on medium heat. Reduce a bit.
Shred the meat with 2 forks, and sprinkle it with the sauce from the pan, toss to coat evenly.
Add half of the BBQ sauce, toss again and serve with the rest of the sauce on the side.