Plan ahead. Rub the outside of the pork shoulder on all sides with a mixture of Maple Bacon Seasoning and Smoldering Smoked Applewood Seasoning. Place the seasoned pork onto a wire rack over a baking tray and place the whole thing, uncovered, into the fridge for a few hours, to overnight so it can dry out a little.
Preheat your smoker or charcoal grill to between 230°F and 250°F by starting a load of charcoal and banking the coals to one side of the grill, creating an indirect zone for the pork to sit in. Spread the coals out if you find that the grill is getting too hot. Do not add a water pan, however you can place a drip tray under where the pork will be sitting. To ensure an even temperature, make sure that the top vents are mostly to all the way closed, while the bottom vents are just barely open.
Place the seasoned pork shoulder on the indirect side of the barbecue, then add wood chips to the coals. Make sure that the lid is on securely, and allow the meat to smoke.
Add wood chips every 45 minutes to an hour, and monitor the temperature inside the grill, adding extra charcoal as needed.
Just after the pork has gone onto the grill, make the sauce. This will give it time for all of the flavors to meld before you use it on the pork. In a medium sauce pan, over medium-low heat, cook the bacon until tender-crisp. It’s easiest to use kitchen sheers to slice the bacon before cooking. When the bacon is cooked, drain the bacon on some paper towel, and reserve about 1 tablespoon of bacon fat to fry the onion and garlic in.
Fry the onion until it becomes translucent, add the garlic and continue cooking for another minute, being careful not to burn the garlic. Add the ketchup, maple syrup, brown sugar, cider vinegar, Worcestershire, mustard powder, cayenne, and bacon. Simmer for about 15 minutes. Taste test, and add salt to taste as needed.
Allow the sauce to cool, then keep it in the fridge until you are ready to use it.
Your pulled pork is done when an instant read thermometer hits 180°F, and when you tug on the shoulder blade, it slides out of the meat.
Rest the pork for 15 to 20 minutes before shredding.
Shred the pork and then add the sauce. If the pork isn’t hot enough, or you are reheating it, place the sauced pork into a tray and place it on the grill in front of the rear burner, on high, for 15 to 20 minutes, mixing periodically. You want the sauce to caramelize a little on the meat.
Serve the smoked pulled pork on fresh buns with your favorite fixin’s like this Horseradish Coleslaw