Combine all ingredients for pork rub.
Rub all over pork.
Place pork in the fridge overnight or for at least two hours.
Preheat oven to 325.
Place pork in 9 x 13 baking pan.
Pour in 1 cup of water.
Cover tightly with foil.
Place in oven for 2 hours.
Check pork. It should be easy to pull apart with a fork. If it is not, place back in oven and continue baking, checking every 30 minutes. Depending on the size of your pork shoulder, it can take up to 4 and 1/2 hours to cook. If you are checking temperature, you are looking for 185-195.
Remove pork from oven and let cool until it is able to be touched.
Shred pork with fingers or forks, removing any large pieces of fat and any bones. You should have about 4-5 cups of shredded pork.
Place in stock pot on stove.
Cover with BBQ sauce.
Add 1/2 cup water to BBQ sauce bottle, shake it up and add to the pot. Stir pork and sauce together.
Heat over medium low for 1/2 an hour. Stirring frequently.
Make coleslaw by mixing together all ingredients.
Remove pork from stove.