Prepare your grill for indirect cooking over medium low heat.
In a small bowl, add the chili powder, cumin, and salt, and stir to mix. Spread mustard on all sides of the roast.
Sprinkle evenly with chili powder mixture.
Place roast on a rack in a disposable foil pan. Reserve ¾ cup of beer and set that aside. Pour remaining beer into the foil pan until it just covers the rack.
Place foil pan on grill on indirect heat. Cover and grill 4-6 hours or until the internal temp reaches 71° C (160° F).
Remove roast to a cutting board, tent with foil and let rest 15 minutes.
While the roast is resting, make the sauce. Add the ¾ cup reserved beer, ketchup, honey, and vinegar to a small saucepan. Bring to a boil on medium high heat then reduce to medium heat. Cook and stir until mixture is thickened.
Shred roast with two sturdy forks, discarding bones and fat.
Add pork to a medium size mixing bowl, pour in sauce you made, toss to combine.
Serve on sandwich rolls with pickle chips. Enjoy.