Pulled pork shoulder

Prep: 40 minutes

Marinate: 12-14 hours Cook: 6 hours

Makes: 12 to 16 servings If you have a heavy-duty stand mixer, the paddle blade will shred the tender-cooked pork in moments. Much easier than shredding by hand. If your shoulder was bone-in, remove the bone first, of course. Rub: 1⁄2 cup brown sugar 1⁄4 cup salt 1 tablespoon each: garlic powder, onion powder 2 teaspoons crushed red pepper flakes 1 teaspoon each: ground ginger, black pepper, dry mustard Marinade: 1 cup apple or pineapple juice 1⁄2 cup cider vinegar 1⁄4 cup each: honey, melted butter 1 pork shoulder (8 to 9 pounds), bone in or bone out

1 Prepare the rub: Combine all ingredients; set aside.

2 Prepare the marinade: Combine all ingredients. Using an injector, shoot the marinade into the pork shoulder in various places, both deeply and shallowly. If your roast is bone-in, avoid injecting marinade next to the bone. Use all the marinade.

3 Rub the pork shoulder on all sides with the rub mixture, massaging it in well. Place the shoulder in a large zip-close bag or on a rimmed dish and cover. Refrigerate, 12 to 14 hours.

4 At cooking time, prepare the grill for indirect cooking (or place the shoulder in a slow cooker or in a baking dish). Put the shoulder on the grill (or in slow cooker or oven) at 300 degrees for 6 to 8 hours, or until the meat is tender and falling apart. 5 Remove the pork shoulder from the grill; let stand, 10 to 15 minutes. Shred using a mixer or two forks, removing bones before shredding. Dress shredded pork with barbecue sauce, if desired, and serve in sandwich buns, with coleslaw, if you like.

Nutrition information per serving: 459 calories, 28 g fat, 11 g saturated fat, 146 mg cholesterol, 14 g carbohydrates, 13 g sugar, 36 g protein, 1,830 mg sodium, 0 g fiber