I found two small shoulders in the freezer that a friend gave me last year. I injected them with Creole Butter, threw some bacon on top, put them in a big pan and smoked them for 3 hours. Brought them in and added two cans of rotel, a box of Mexican tomato sauce, some adobo peppers and sauce, some beef broth, and some peppers and onions. Covered in foil and put them on back on to braise for almost 4 more hours. I made some pico from some Cherokee Purple tomatoes and we made some mighty fine tacos. Click the links below for pics.
ClickClickBelow is after the braise. The dogs loved the bacon.
ClickI did a lot of sampling while pulling the meat. LOL
ClickThese two are on a small "street taco" corn tortilla. We also had some flour tortillas too.
ClickHomemade Pico
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