Butterfly the pork shoulder, so that you can open it up like a book.
Brush the pork shoulder on all sides with sherry, then season all over with salt, then pimenton.
On the inside of the shoulder, arrange slived garlic and thyme leaves. Close the shoulder and tie up with butchers twine.
Let marinate overnight or up to 2 days.
Smoke or toast the shoulder at 250° to 300°F until it reaches an internal temperature of 150°F (approximately 3-5 hours).
Let rest for 30 minutes then slice and serve with Priest Ranch Peacemaker.