Trim and season pork shoulder with Head Country seasoning.
Place on the smoker and smoke till an internal temperature of 195 F. (optionally wrap it with foil or butcher paper at 165 F. Remove from smoker and let rest for an hour.
For the funnel cake, combine the flour, baking powder and Head Country seasoning in a bowl.
Add the whole milk, water, eggs and chives. Whisk to combine.
Pour funnel cake batter into squeeze bottle.
Set up a medium sized pot with approximately 2 inches of oil. Heat the oil to 350 F.
Squeeze the funnel cake batter into the oil using a random circular pattern. Fry for 3-4 minutes per side or until golden brown.
Remove from the oil to a paper towel lined. Cool for 1-2 minutes. They are best enjoyed warm.
Top the funnel cake with the pulled pork and other favorite toppings.
