Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.
Liberally season the pork shoulder on all sides with the Wicked Sweet Bourbon Seasoning. Place on the grill grates and close the lid.
Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil and remove from the heat. Set aside.
Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.
Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.
Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.
Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Sprinkle with an additional tablespoon of the Wicked Sweet Bourbon Seasoning and mix together before serving.