In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 1-3 hours. Preheat smoker and prepare for an 8 hour smoke.
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, around 225 degrees F/110 degrees C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F/85 degrees C.
Once pork is cooked, remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine pork with Herkner Farms Raspberry Chipotle BBQ Sauce. Keep warm and serve on white bread buns with remaining sauce on the side.