Recipe(tried): Barbecue Shredded Pork Shoulder

I roasted a large pork "butt" in the oven today. I cooked it for 6 hours. The first 3 hrs. on 250 deg. the next two on 350 deg. back down to 250 till end. I marinated it in a mixture made of olive oil, lemon, garlic, cilantro, cumin seeds, sazon or bijol, some salt and pepper (actually while cooking i squeezed lime on it and in the pockets. I marinated it for two days before I cooked it. You should make pockets in the meat to put some of this mixture in as well as on the outside. Shredded is not the word! It was mouthwatering and tasty as can be. I never use pork shoulder for anything it is too tough yuk! As far as a sauce for it I'm a little lost on that but I will wing it with the following:
hickory smoke, molasses or honey, ground pepper, ketchup, some tomato paste maybe 2T, worcestershire sauce, and of course last but not least some high powered hot sauce of your choice. Bon appetit..Please don't use pork shoulder it will be like chewing on a sneaker....

Notes: the spices should be crushed in a mortar and pestle all together including the olive oil and juice of lemon before putting on pork. Also you can sprinkle some adobo. Please as "Emeril" would say kick it up a notch and use lots of garlic..I know some places leave the pork inside the sauce for a while but that makes it too mushy for me. If you use the pork butt don't need to. The piece I cooked was a decent size so if you are using a smaller one knock off an hour or so in the cooking time. A lot of fat melts and juices flow from this one. Let me know if you try it and if you have a cracker jack barbecue sauce. I may add some Jack Daniels to my sauce tomorrow or grand marnier or something. I did not get this from a cook or from emeril. Just made it up.....Use cumin seeds much better than the powder..