Ingredients:
1 (16-18 pound) Whole Pork Shoulder
DRY RUB
1/2 tablespoon Brown Sugar
1 tablespoon Granulated Sugar
2 1/4 teaspoons Garlic Salt
2 1/4 teaspoons Kosher Salt
1/2 tablespoon Paprika
1 teaspoon Chili Powder
1/8 teaspoon Dried Oregano Leaves
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Cumin
1/8 teaspoon Black Pepper
spoons Worcestershire Sauce
VINEGAR MOP
2 cups Apple Cider Vinegar
1 tablespoon Ancho Chile Powder
1/2 tablespoon Salt
2 slices Lemon
Instructions:
1. Set up your grill for indirect cooking
2. Combine the dry rub ingredients
3. Apply the dry rub to the meat and rub in well
4. Preheat grill to 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid
5. Cook for 8 hours
6. Make the vinegar mop by combining its ingredients and periodically bast the the pork
7. Once internal temp is 195, remove from grill and let rest for 1 hour
8. Pull pork apart and place on buns with homemade coleslaw
9. Serve and enjoy!