Place the pork butt on a sheet tray and pat dry with a paper towel.
Prepare the injection solution Whisk together all ingredients in a glass measuring cup (1/2 cup Chicken Stock, 1/4 cup melted Butter, 1/4 cup Rice Wine Vinegar, 1/2 tbsp Pit Boss Alberta Black Gold Rub, 1/2 Lime juice, 1/2 tbsp granulated Sugar).
Use a meat syringe to inject the solution into the pork butt, spacing every ½ inch.
Score the fat cap in a cross-hatch pattern, then rub sweet chili sauce on the outside of the pork butt, and season with Alberta Black Gold Rub. Allow to sit at room temperature for 30 minutes.
Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
Place the pork shoulder on the grill grate and smoke for 2 hours.
Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add sliced onion and ginger, and set pork butt on top. Pour in chicken stock, then cover with a tight lid or foil.
Increase temperature to 325° F, and braise for 3 hours, until pork is tender. Remove the pork from the Dutch oven, and set aside to rest on a sheet tray, or cutting board.