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Prepare your smoker at a temperature of 250 degrees using a heavier smoke wood or pellet such as oak, mesquite, hickory or pecan.
Remove all excess fat from the pork butt.
Slather the pork butt thoroughly in hot sauce and season all sides liberally with Meat Church Dia de la Fajita Seasoning. Allow to 'sweat out' for at least 15 minutes.
Place the butt directly on the grate, fat side down, and smoke for around 7-8 hours until it reaches at least 170 degrees internal temp.
Remove the butt and place it in a half steam pan. Apply more hot sauce and Dia de la Fajita seasoning, top with sliced butter, and pour chicken stock in the bottom of the pan.
Cover the pan tightly with foil and return to the smoker until it reaches 205 degrees internal temperature.
Allow the butt to rest for at least 30 minutes.
Optionally, pour the au jus into a fat separator to preserve for serving.
Shred or pull the pork, sprinkle more seasoning, and toss in the au jus.
Build tacos or sandwiches and enjoy!