Originally Posted by Chef_Jimmy
(I will do a shoulder anywhere from 10-24 hours depending on the size) most people hate it...
They gotta be nuts.
Slow smoked pork shoulder is among the best eating around. If you get the internal temp about 180F (I prefer 190F), then the meat falls apart and can be broken up for Carolina pull pork.
Heat it with Kansas City BBQ Sauce (I posted the recipe earlier on this thread) until the mix thickens and put a half cup on a large hamburger bun with some sliced pickles on top, and you have the best sandwich ever.
The mix freezes well so you can do several shoulders when they go on sale and have pull pork sandwiches year round. I always have some sitting in the refrigerator when I can't make up my mind what to have for lunch. Freeze the buns and then zap one in the microwave for 15 seconds to thaw it - that way you will always have fresh buns available.
I tried once making the sandwiches up before freezing them, but they came out soggy, so I do it this way now and get fresh tasting sandwiches every time.
The thicker your mix (from heating it), the easier it is to spoon it on the bun. Mine has a very stiff consistency which means it does not run off the sides of the bun. It tastes better like that because the heating brings out the molasses taste.