- 1 (16-18 pound) Whole Pork Shoulder
- 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
- 3/4 cup Apple Juice
- 1/2 cup Water
- 1/2 cup Sugar
- 1/4 cup Salt
- 2 tablespoons Worcestershire Sauce
Vinegar Mop (adapted)
- 2 cups Apple Cider Vinegar
- 1 tablespoon Ancho Chile Powder
- 1/2 tablespoon Salt
- 2 slices Lemon
- Pickled Red Onions
- Memphis-Style Championship Red Sauce
- Set up your grill for indirect cooking as described in post above.
- Make the vinegar mop by combining its ingredients and letting sit at room temperature in a small bowl. Chris Lilly suggests making it at least 24 hours ahead of time and storing it in a tightly sealed container to really let the flavor meld, but I have just been making it right at the beginning of the cooking process and it comes out great that way too.
- In a small bowl, combine the dry rub ingredients. I usually just eyeball the measurements and it comes out great. Mix well and set aside.
- If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side of the pork shoulder only, using the entire amount of the injection solution.
- Apply the dry rub to the meat in an even coating, patting so the rub adheres.
- When the heat on the grill reaches and stays steady at 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid. Cook for 16 – 18 hours, give or take, until the internal temperature of the meat reaches 195°. Add the wood chip foil packets about every 2 hours and refill the water pan as necessary. After 12-13 hours of cooking, begin basting the shoulder with the vinegar mop every hour.
- Once the pork shoulder reaches 195°, remove from grill and let rest on a cutting board for 30 minutes. Pull the pork by hand, discarding visible fat.