Low n Slow smoked Pork Shoulder, seasoned with Seasoning Stix https://www.seasoningstix.com on the inside and salt n pepper on the outside. I smoked the shoulder at 275ºF on my Yoder pellet grill https://www.yodersmokers.com mopping with Italian Dressing. I was wanting a savory flavor for this cook, rather than the traditional pulled pork, which is in the sweeter side.
After 1 1/2 hours of smoke, I mopped the shoulder with the dressing. I repeated this a total of three times before wrapping the butt in foil. I wrapped on color, which was achieved after five hours. After wrapping I monitored the temperature. Once it hit 190ºF I checked for tenderness. The shoulder went "probe tender" after 8 1/2 hours of total cook time.
The sandwich was very simple. Pulled pork on buttered and toasted hoagie rolls, topped with Giardiniera mix.