In order to get all glögg into the meat we’re gonna inject it with a marinade injector. Read (and see) all about how to do it here. Start by applying the pork rub evenly all over.
Now place the meat on a plate or pan with a little edge to avoid glögg running all over the kitchen. Pull up some glögg in the injector and start injecting the meat in a virtual grid, with roughly 1 inch between each injection.
Now move (very carefully, it is filled with glögg) the meat outside and place it on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers. Leave it until the inner temp is 203° F. It takes anywhere from 6-10 hours, depending on temperature, type of grill et.c.
Remove it, wrap it in aluminum foil and a thick towel, and let it rest for an hour before serving.