gg, this looks great!
i'm gonna have to try it.
it's very similar to my crock pot pulled pork recipe. very few differences: i don't use cumin or chili powder, add red pepper flakes, and mustard.
it's amazing how well vinegar braises a pork shoulder, huh?
btw, you now
have the garlic listed twice.
and i don't cut mine in half, which brings to mind: does the recipe call for a boneless shoulder roast?
i was thinking that most pork shoulders that i see are bone in, either picnic (upper portion, more skin and bone, ham-ier taste, aka california picnic), or butt (more meat, less bone, no skin but maybe a fat cap, aka boston butt).
what do you use?