Show #103

A great way to slow cook pork

Ingredients:

A 12-18 lb pork shoulder, trimmed

maple apple rub, see recipe

cider vinegar, maple & jalapeno "mopping" sauce, see recipe

wood chips, chunks, logs or other fuel of choice as per barbeque rigs manafactuers directions

Method:

Rub the entire pork shoulder with the maple apple rub.

Heat up your barbeque for smoking with your fuel choice according to the manafactuers directions. When the internal temperature reaches 180 to 200 degrees F, place the rubbed shoulder in the center of the grill, uncovered.

Approximatley ever two hours "mop" the pig with the sauce for anywhere from 12 to 24 hours (this huge time variance is due in part to the varying size of the pork shoulder, the smoker setup, the fuel, the ambient temperature outside and how you like it cooked).

When the bone easily slides out, the pork is done. Remove the beast from the rig and let it rest for at least 30 minutes covered with foil. Then thickly slice shoulder or if you like it shredded leave it in a bit longer and pull pork apart with forks.

Serve the barbeque pork shoulder sliced on a platter with extra mopping sauce on the side or shredded on a bun with the mopping sauce mixed in.