Prepare charcoal grill, (PK 360 or another type of grill) for direct grilling. Divide hot charcoal evenly across front and back and place unlit charcoal down the middle. Place 2 chunks of cherry wood over hot coals for smoke flavor.
Season the outside of each Pork Shoulder (4) with Killer Hogs The A.P. Rub (1/4 cup), followed by Killer Hogs BBQ Rub (1/4 cup). Substitute your favorite seasonings if you wish. Pork shoulder should be around 1 1/4-inch thick.
Place the pork steaks on a raised rack a few inches above the cooking grate. Cook on both sides for 20 minutes each or until the outside begins to darken.
Place pork steaks individually on a sheet of aluminum foil. Cut Salted Butter (8 tablespoon) into 8 pieces and top pork steaks with 2 pats each. Pour Honey (1/4 cup) evenly over the pork steaks. Wrap completely in foil and return pork steaks to the raised cooking rack.
Continue to cook until internal temperature reaches 190-195 degrees F (88-90 degrees C), about 30 minutes.
Carefully unwrap each pork steak and brush each side with Killer Hogs Vinegar Sauce (8 fluid ounce).
Remove the raised rack from the grill and place steaks directly on grill grate to sear each side, for about 4 minutes each side.
Let steaks rest for 5 minutes.
Serve with additional vinegar sauce for dipping. Enjoy!