For pork: Slather shoulder on all sides with 'Cue Glue. Rub shoulder generously with Salt & Pepper Tableside Seasoning and Carolina High Country BBQ Rub to coat. Set rubbed shoulder aside while you get the smoker ready.
Use the 3-2-1 method to smoke-roast-grill the shoulder:
- 3 hours in the smoker: Get smoker set up with wood of choice and heat to 250 to 275 degrees. Set shoulder in smoker and maintain temperature range while shoulder smokes for 3 hours.
- 2 hours in the oven: Preheat oven to 250 degrees. Wrap shoulder in aluminum foil and add apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast shoulder for 2 hours.
- 1 hour on the grill: About 30 min. before removing shoulder from oven, heat grill to 300 degrees, keeping heat all to one side. Remove shoulder from oven and remove the foil wrap. Place shoulder on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Shoulder is done when internal temperature reaches 200 degrees, which takes about an hour. Let rest for 15 to 20 min. before shredding with 2 forks.
For slaw: In a medium pot, combine apple cider vinegar, sugar, vegetable oil, Dijon mustard, Pickling Spice, honey, and Mayan Sea Salt. Bring to a boil, and whisk to dissove sugar and salt. Once dissolved, strain liquid and set aside. In a large bowl, combine cabbage, carrot, and red bell pepper. Coat with vinegar mixture and toss until well combined.