Recipe courtesy of Chris Lane
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C.
Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.
Put the butt in the EGG and cook until the internal temperature is 195°F/91°C ; this should take 8 to 10 hours.
Using meat claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Serve on fluffy white buns topped with barbecue sauce and cole slaw.