For the BBQ pork shoulder:

1. Preheat smoker to 245 degrees.
2. Mix spices and rub evenly over pork shoulder.
3. Place on your smoker for 8-10 hours, until fork-tender.
4. Remove and allow to cool slightly before pulling the meat apart.
5. Be careful not to shred the meat, leave slightly chunky.

For the BBQ sauce:

1. In a heavy sauce pot over medium-high heat add the olive oil, onions, and garlic.
2. Cook until aromatic, stirring frequently.
3. Turn to low heat; add paprika, coriander, cumin, and cayenne pepper. Stir spices into the aromatic onion mixture. This will begin to toast. Scrape the bottom with a wooden spoon to keep spices from sticking.
4. Cook for 2 minutes until spices have become very aromatic.
5. Add ketchup, molasses, lemon zest, and juice. Mix until uniform and cook for 30 minutes. Stirring frequently to ensure it does not scorch on the bottom.
6. Puree mixture with a hand blender until smooth.
7. Season with salt as desired.
8. Transfer to heatproof container. Allow to cool and cover.
9. Refrigerate overnight for best results.

To plate:

1. Toast each bun slightly until golden brown.
2. Spread 1 tbsp of grainy mustard on bottom half of each bun.
3. Place 6-8 oz of pork on top of the mustard.
4. Drizzle with BBQ sauce and dress with bread and butter pickles.
5. Top with the top bun.