The easiest way to add flavor to your pork shoulder - or any meat for that matter - is with a brine.
This recipe uses an extremely simple brine composed of 6 ounces of a cola and citrus soda (about half a can each) mixed with 1 to 2 cups apple juice (more juice for more steaks), half a cup of kosher salt, and as much water as you need to fill.
Combine all these ingredients into a plastic bag, shake well to dissolve the salt, then place your pork steaks inside to brine for half an hour up to overnight.
Once you've finished brining, empty the bag, rinse the pork, then pat dry with paper towels.
Lay the pork out on a tray or plate to continue drying before seasoning thoroughly with salt and freshly ground pepper on both sides (a dry rub of your choice also works great here or you can research other bbq rubs).
Afterward, let the pork sit out for half an hour to come up to room temperature, as this ensures a more even and flavorful cook.
While the pork warms up, this is the perfect opportunity to prep the grill.
Fill the bottom of the grill halfway with charcoal and light, allowing to smolder before placing wood chunks into the center of the coals and topping with more charcoal, followed by the grill grate.
Close the lid and let the smoke and heat build up inside the grill.
The target temperature is in excess of 400 degrees Fahrenheit, as we want to have a good sear on the outside of the steaks while they cook.
Once the grill and the pork have come up to temperature, drop them onto the grates into direct heat.
Monitor the pork during cooking, be attentive to avoid flareups and burned meat.
Spritz the meat down with a mixture of the two sodas and apple juice every few minutes of cooking.
Continue cooking for ten minutes before flipping, cooking an additional ten minutes on the other side.
After both sides have cooked, dab both sides with your favorite barbecue sauce using a brush, close the lid on the grill and any vents, and allow smoke to build inside the grill for five minutes.
By the end of cooking, your pork should register at about 155 degrees Fahrenheit, so be careful during the initial cooking to not surpass this.
Once the pork has reached the proper temperature, remove your steaks to a tray and tent it loosely with foil to rest for ten minutes.
During this time, the pork's internal temperature will rise another five degrees or so, making for a perfect 160 degrees Fahrenheit.
Resting also allows the meat fibers to relax and reabsorb juices, making for a more flavorful bite.
Once the pork has rested, it's time to eat.