Cut the rind of the pig, preferably with a rhomboidal pattern, rub generously (perhaps using a little oil as a binder) and massage the shoulder, especially in between the cuts.
Smoke for 30 minutes in Smoke mode (valid for the lucky owners of a Traeger. If you have a simple kettle or smoker, proceed with a couple of chunks at about 70°C).
Raise the temperature to 160 degrees and continue to cook for about 90 minutes.
Continue with another 30 minutes of cooking raising the temperature to the maximum and brushing the rind with oil. When the shoulder reaches 75 inner degrees, finish cooking and put to rest.
In the last 15 minutes of cooking, add a handful of onions, brushed with oil, salt and pepper.
Prepare the sauce to accompany the shoulder, mixing the blueberry juice, whiskey and brown fond. Reduce to medium heat.
Serve with a hintful of creativity.