just back from vacation. gettin' right down to bidness, it was deeeeeeelicious.
the shoulder sat in the rub for 2 days, until i finally had time to do it properly. i had a little uncle bob angel on one shoulder, and you on the other (actual size?
) telling me to do it as real bbq. heretofore, i've pretty much only bbq'd whole pigs at a friends' annual party; otherwise, my only experience is grilling.
i set up the old charcoal grill at the back of the yard, started a mix of lump and briquette in a chimney, then spread the coals around an aluminum tray containing an inch or so of apple juice. the tray was an old one leftover from thanksgivings past, so it wasn't in great shape. after a few minutes, the tray leaked and the juice ran out and down the leg of the grill.
that aside, i kept it on the grill for about 10 hours, turning the shoulder many times and adding more charcoal almost as many.
i'd remove the meat, and exercise and fan the coals to get the new ones started, replacing the meat while leaving the lid open for a little while. once, when the heat got so low so that i could almost touch the grill, i fired up another chimney on a loose set of bricks on the ground and added it when it was ready.
with a small grill, it seems that fire control is the hardest part of "low and slow".
but, with your recipe, i pulled a fantastic chunk of pork in around 2am and chowed down.
i tried the meat shredded a coupla ways: with a honey bbq sauce, spicey bbq, white vinegar/dijon, and cider vinegar/brown sugar.
all of them were great. an 8+ lb. roast yielded about 10 cups of shredded pork, half of which is frozen and will be my lunch over the next few weeks, when i need a fix.
thank you very much for the recipe, help, and inspiration.