Evenly score the fat of the pork shoulder and rub salt on all sides and refrigerate for 24 hours to dry brine.

After 24 hours remove the pork from the refrigerator and coat the pork with hot sauce, then season with the homemade seasoning, gently patting it down on all sides.

Prepare the Kamado Joe grill with cherry wood and charcoal, and heat to 300°F (150ºC).

After 4 hours, wrap the pork in a double layer of foil, increase the grill temperature to 325°F (163ºC), and cook for another 3 hours until tender.