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The night before, rub mustard all over roast and generously sprinkle with your rub. I used about ¼ cup. Cover and refrigerate over night.
The next day take the pork out and let it come to room temperature.
Meanwhile, start your charcoal grill. Let it heat up high and once the fire calms down, move the coals to one side of the grill.
Place the pork on the side of the grill without the charcoal. Cover the grill and cook until the pork reaches 150 degrees (about 3 hours).
Take the pork off the grill and cover for 20 minutes so the juice runs back into the meat.
Cut into slices and serve.