There is something truly American about sitting around a grill, drinking beer for 6 hours while a hug pork butt or shoulder slowly falls apart over low heat. Here’s my recipe… as simple as it is.
- Get a big (6-8 lbs) pork shoulder.
- Get a can of Szeged Rib Rub.
- Coat the shoulder with 3tbs or so of extra virgin olive oil.
- Rub 1⁄3 to 2⁄3 of the can of rib rub into the meat. Massage thoroughly – love it man, love it.
- But the relaxed shoulder into a gallon (or larger if needed) Ziplock bag and into the refrigerator for two hours.
- … 1:45 elapse…
- Get your grill hot (450 F)
- Toss the shoulder on the grill fat side up… Close the lid and leave it for about 3 minutes
- Roll it over to the other side and close it… Leave it for 2-3 minutes. You need to keep a close eye on it here as you can get some wicked flare-ups from the fat back on the shoulder.
- Put the now-seared shoulder into a disposable 8”x14” baking tin FAT SIDE UP (the fat will melt and it should drip through the meat).
- Put 1tbs of CriscoTM shortening right on the top – it will melt and help the rendering process start
- Put a smoke box with wet hickory chips over heat on one side and the tin over no heat on the other side. Leave the lid open for about 5 minutes to get the temp down.
- Cook for 5-6 hours between 250F and 290F. Keep an eye on it (i.e. drink alot).
- It should fall off the bone now… Pull it with two forks (like shredding it).