Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans).
Season with Kansas Sweety Brown Sugar BBQ Rub by Miners Mix.
Place on smoker, fat side up, and smoke for 8 hours (until 170 - 180 °F internal temp).
Place pork shoulder in a foil pan or grill safe dish and add 1/4 cup Honey Barbeque Sauce by Torchbearer Sauces and 1 cup of either apple juice or a light beer.
Cover pork shoulder with foil and smoke for an additional 2 hours or until internal temperature reaches 203°F.
Let rest for at least 30 minutes and shred.
Add coleslaw to toasted buns packed with pulled pork, more Carolina-Style Barbeque Sauce by Torchbearer Sauces and enjoy!
Recipe Note
Pro Tip: To maximize the flavor and render the fat, crosshatch the fat cap of the pork shoulder with a sharp knife.
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