Barbecued Pork Shoulder

By SewingDragonfly

Ingredients

• The Rub:
• 1 (5-7 lb) bone-in pork shoulder
• 1/4 cup brown sugar
• 1/4 cup paprika
• 3 T ground black pepper
• 3 T kosher salt
• 1 T garlic powder
• 1 T onion powder
• 1 T celery celery seeds
• 1 tsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp ground turmeric
• Combine all ingredients; set aside.
• The Basting Sauce:
• 1 1/2 cups cider vinegar
• 1 small onion, minced
• 1 tsp hot red chili flakes
• 1 T kosher salt
• 1/4 cup brown sugar
• 1 tsp ground black pepper
• Combine all ingredients; whisk until sugar and salt are dissolved. Set aside.

Preparation

Step 1

Massage pork shoulder with the rub and let it sit overnight in the refrigerator. Grill the pork over indirect medium-low heat, using smoking chips if desired to establish a deeper smoke flavor. You will want to keep adding hardwood or charcoal every 40 minutes or so to maintain a low heat of roughly 250 degrees. For gas grills, you also want to maintain a temperature of roughly 250 degrees and cook over indirect heat. Baste every hour with the basting sauce.

Pork is done when the meat is fork tender and almost falls apart. It will have shrunken back from the bone. This will take roughly six hours. Serve pork with barbecue sauce.