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Preheat your smoker to 225 degrees F. For a bold smoke flavor, go with mesquite wood, for a milder flavor, I recommend using alder or hickory.
Using a paper towel, wipe down your pork shoulder to remove any excess liquid from the packaging or bone fragments from the meat.
Season on all sides with my Signature Beef Seasoning or equal amounts of salt, pepper, and garlic powder.
Place your seasoned pork shoulder directly on the grill grates. Close the lid, and smoke for 8 hours or until the internal temperature of your meat reaches 160-165 degrees F.
Remove the pork from the smoker and place in disposable aluminum pan. Pour all ingredients for the braising liquid over the pork. Cover tightly with a large sheet of heavy duty aluminum foil and seal all edges.
Increase the heat on your smoker to 350 degrees F.
Place the pork shoulder back on the smoker for 2-3 hours. Cook until the internal temperature of the pork reaches 195-203 degrees F.
Remove the pork from the smoker and allow to rest for 30 minutes to 1 hour.
Remove the aluminum foil, and shred the pork straight into the liquid, removing the bone and any gristle or excess fat. Taste and season with additional salt, as needed. This meat is versatile and can be eaten like a stew, served in burritos, tacos, on nachos however you like.