There are as many recipes for sauces and rubs as there are people who make their own, but the recipes for rub and sauce at this site are good, and are a base from which to vary. (Some insist on using dry Keen's Mustard rather than prepared. More 'pepper' is used than I like, but my tolerance is low).
The pork is cooked on a closed barbecue, very slow, 225-250 F, hardwood-smoked. The recipe gives a detailed explanation with pictures.

http://southchild.com/?p=415
Pork Barbecue

The following is an all-purpose recipe from "White Trash Cooking":

BOSIE'S BARBECUE SAUCE

1/2 cup brown sugar
2 lemons
1 cup vinegar*
3 cloves garlic
1 tablespoons ketchup
3 tablespoons prepared mustard
1 large onion, chopped
3 strips bacon
2 tablespoons Worcester Sauce (optional)
1 cup water
Pepper, to taste
1/2 teaspoon salt
1 dash liquid smoke (optional)

* Use a wine vinegar.
Fry bacon until deep gold. Add onions and finish frying until they start getting brown. Add garlic and everything elso in the recipe and bring to a boil. Turn fire down and simmer until sauce thickens.
Use on any meat for barbecueing.
Rub meat all over with brown sugar, salt and pepper.