I injected the pork shoulder with a mixture of beef broth, cholula hot sauce and onion powder. Coated the outside with Zaaschilla's Chipotle Cremosa and sprinkled with cracked black pepper.
Smoked in my drum at 225 with a bit of hickory.
Pulled the butt off the smoker at 195 and let it rest covered until it reached 200 degrees..
I shredded the smoked pork and bagged for several meals.
So far I've made chipotle pork burritos and chipotle pork on ciabatta bread. It's nice to have a smoked pork stash on hand for a quick meal. :)