BBQ pork shoulder, the stages.

The weekend that we made the Brusnwick stew we also cooked a pork shoulder.  This translates to good old southern bbq, Lexington style.  For those of you non bbq people, this means vinegar based rather than katsup based.  This is a slow process, usually about 8 hours.  Start the grill and keep it low, about 275 to 300 degrees.  I usually have to prop the grill open just a bit to maintain this temp while my grill is on low.  I mix up a brew of vinegar, red pepper flakes, and some sugar, bring this to a boil and let it cool.  This is the bbq sauce.  I pepper the ham and put it on the grill.  There is no need to salt it since they come full of salt from the store.  Turn the shoulder ever 30 minutes and baste with the sauce.  You know when it's done because the tongs tend to shred the meat when you start to turn it the last time.

The meat goes through a huge transformation during the day.  After you take the mean off the grill let it rest for about 30-45 minutes then pull it apart with a fork and eat up!!!