Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.
Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.
I like to use a grill and get my charcoal going, then I cover the coals with a thin layer of 2:1 hickory to mesquite chips. Add more wood later to maintain smoke. After two hours, turn pork over and into a foil roasting pan, then smoke for another two hours. Remove and cover with foil, making a good seal. Bake for 8 hours in oven on 225 degrees F (110 degrees C).
Drained pork juice can be used for cooking beans.
Per Serving: 224 calories;14.9 g fat;
4.6 g carbohydrates;
16.4 g protein;
63 mg cholesterol;
394 mg sodium.