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.
