Bring all the ingredients to the boil and simmer for 10 minutes.

Have your pork shoulder at room temperature, lightly oil and season liberally all over with Smokin South Carolina pork seasoning. Let sit at room temperature for an hour.

Start up your smoker and set around 100c. Add the pork to the smoker skin side down and smoke for 1 hour.

Increase the temperature of your smoker to 180c and cook for a further 2 hours.

Lay a strip of baking paper over a larger strip of foil. Carefully place the pork on the baking paper, skin side up.

Carefully pour the “wrap” sauce (made earlier) over the pork, and then completely wrap.

Add the pork back to the smoker and continue cooking at 180c until the internal temperature is 95c approx. 3-4 hours.

When soft, rrest for 15 minutes then pull apart mixing in the foil juices. Add salt if desired.

Assemble your pulled Carolina Pork roll with your preferred condiments and enjoy!