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Begin by mixing in a large zip top bag, you may use more than one if needed, the brown sugar, half of the adobo, half of the garlic powder, half of the onion powder, half of the lemon pepper, and half of the steak seasoning. Cut the shoulder against the grain about 1-2 inches thick. Put the meat in the bag of dry seasonings and stick in the refrigerator for 24 hours. When the 24 hours is up, mix together the rest of the dry seasonings along with the, BBQ sauce, honey, soy sauce, Worcestershire, liquid smoke and the apple cider vinegar. Mix well until the dry seasonings are thoroughly dissolved. Once mixture is dissolved, add to the bag of meat and mix around to coat evenly. Refrigerate for another 12- 24 hours. Once pulled out of the refrigerator, let meat stand to get to room temperature. Heat oven to 250 degrees. Now place meat into a large pan along with half of the sauce. Thinly slice the white onions and mince the garlic. Mix garlic and onions into the meat coating them and thoroughly mixing them into the meat. Cover the pan with aluminum foil and cook for at least 5 hours. Now pull meat out and using 2 forks, shred the beef. Cook for another 5-7 hours. Stir meat every hour or two until done. Serve on buns with your favorite sides.
