I'm getting some great ideas for next time, and want to see more contributions. For tonight, the time has run out and the choices have been made. Here's what I wound up with: about 1/2 a head of shredded cabbage, 3 small carrots shredded, 1/2 a cup of miracle whip (not mayo), 1/4 cup apple cider vinegar, 1 tsp sugar, a liberal amount of fresh ground pepper. It's not half bad.
The pork just came off the smoker. The instant read thermometer said it was 195 degrees. It was completely black, but still soft. Before foil tenting to cool, the Mrs. & I peeled some of the outer parts off and tossed them in our mouth. After 10 minutes of nibbling, we decided we'd better stop or we'd have no appetite left for supper. Mighty good pig! Very moist.
BTW, what I put on the roast was a thin coat of mustard just to hold the rub on. The rub was a Tbsp Cayenne, a Tbsp Paprika (Spanish), 3 Tbsp dark brown sugar, a tsp each of salt, onion powder, garlic powder, and freshly ground pepper.
Should be cool enough in another half hour to start pulling.