Grab full recipes and more like it at: www.kingsford.com/MLB. In a small bowl, combine the spices. Rub on all sides of the pork and set aside.
To prepare the grill for smoking, use the snake method. Lay out unlit Kingsford Charcoal briquets in a single row around the edge of your grill, then add a second and third layer of briquets above them. Add Kingsford® Wood Chips along the line of coals. Place a foil pan with hot water in the center of the snake. Light about eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn down slowly as the meat cooks.
Place the pork shoulder fat side up on the rack, cover with the lid, and bring the temperature up to a constant 250 degrees Fahrenheit, using the vents to regulate the temperature. If your grill doesn’t have a temperature gauge, use a digital thermometer. Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain temperature.
Smoke for 8-9 hours or until the internal temperature of the pork reaches about 205 degrees Fahrenheit. Carefully remove from the grill and let rest for at least 15 minutes before shredding into large chunks.
To cook the potatoes, remove the wood chips and prepare the charcoal fire for indirect cooking, situating the coals on one side of the grill. Preheat to 450 degrees Fahrenheit. Wash the potatoes and wrap each one in foil. Place over indirect heat, away from the coals, and close the lid. Cook until the potatoes soften, about 1 hour and 30 minutes.
Transfer the potatoes to a cutting board. Cut a slit in the top of each one and divide the butter, sour cream, jalapenos, cheese, and avocados between them. Top each with about 3/4 cup of pulled pork and garnish with cilantro.