Smoked Shoulder

This one spent the night over peach wood smoke and came out fairly well.  I left it in for nearly 24 hours at 200 degrees because I feared it was still half frozen despite thawing in the fridge for 2 days.  It was still only 165 degrees inside so it went into a 350 oven for an hour to finish.
After a short cool down it was pulled apart and chopped.  I used this time to adjust seasonings.  I’m loathe to over salt the shoulder going into the smoke because the juices suffer from that.
Sammich Pr0n!  I went with a little slaw and a nice habanero flavored sauce, reserving the option to add hot giardiniera as required.  I required all of it before it was over.