Coat the pork shoulder with the Coup Fumant Pulled Pork Spice Mix and rub it in to make sure the spices adhere to the meat.

Preheat the barbecue to 115 °C (235 °F) and cook on indirect heat, covered, for 4-5 hours, until the pork reaches an internal temperature of 70 °C (160 °F).

Remove the meat from the barbecue and place it on a sheet of aluminum foil atop the butter and brown sugar. Wrap the foil around the meat and continue cooking until the pork reaches an internal temperature of 100 °C (205 °F), about 2 hours, making sure that the barbecue maintains a temperature between 110 °C (225 °F) and 120 °C (250 °F).

Remove the pork from the barbecue, let it rest for a few minutes, and pull it apart in a bowl using a fork. Mix in a jar of Coup Fumant BBQ sauce.