Smoked Pork Shoulder 1, 2, 3

An approximately 16 1/2 pound pork butt hacked roughly in half by weight. It's rubbed with Goya Adobo, with pepper. Very fancy, I know. 5 hours in the fridge, then about 27 in the smoker with two chunks of hickory until it reached an internal temp just shy of 190.
No shortage bark. Next, it was time for a wrapping in foil and a good rest in a cooler. And here's the result. Luscious pulled pork ready to be sauced (or not) and consumed. Maybe in tacos, or on nachos as they've been known to do in these parts.