As Dave said, smoke only takes at the start. Out here, oak is king. Red, white, scrub, whatever. Just no post oak available. Fruit woods are a bit strong for pork. Just my opinion.
But pork shoulder when it's for me is Mexican style. S&P, garlic, chile powder, oregano, and cumin. Chile powders are usually New Mex/Calif blend along with cayenne.
Sliced early like a roast, pulled for tacos/burros/enchiladas.
If you want a slaw, try sour cream, mayo, lime, habanero, cilantro, garlic, diced dill pickle, s&p. You can sub jalapeño, Serrano, etc. as your delicate senses or market dictates. This is also friggin great as a separate sauce and cabbage for fish tacos!
