Pumpkin Spice Pulled Pork with Pumpkin Spice BBQ Sauce

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In a medium saucepan, combine all of the ingredients for the pumpkin spice BBQ sauce over medium heat. Bring it to a boil, then reduce the heat and simmer the sauce for 20-25 minutes. Remove the pan from the heat, let the sauce slightly cool, and transfer to a lidded jar. Refrigerate the sauce while you prepare your pulled pork. The flavors will combine and mellow together overnight.
Preheat your smoker to 225 degrees F.
In a small bowl, combine all the ingredients for the Pumpkin Pie Spice Rub.
Sprinkle the rub on all sides of the pork shoulder and use the palm of your hand to press the seasoning into the meat.
Place the shoulder on the smoker, close the lid, and smoke for 8-10 hours, or until the internal temperature reaches 165 degrees F and the color on the exterior of the pork is turning a nice mahogany color.
Tear off two large pieces of peach butcher paper (or foil) and lay them so they overlap on a large work surface. Set the pork shoulder towards the end of the paper on top of the seam and wrap, folding over the ends of the paper and rolling tightly.
Return the wrapped shoulder to the smoker and cook until the internal temperature of the roast reaches 200-203 degrees F and the thermometer probe slides into the meat like softened butter.
Remove the pork shoulder from the smoker and allow it to rest for 1 hour.
Shred the pork, discarding any gristle or excess fat. Serve the pulled pork on buns with the pumpkin spice BBQ sauce.