1-10 pound pork shoulder with bone
Preheat the oven to 500 degrees.
Wrap the pork shoulder in an aluminum foil and place in a large heavy roasting pan. Roast the pork shoulder for 20 minutes at 500 degrees, then reduce the heat to 250 degrees and cook for an additional 5 hours, turning every hour.
When the pork shoulder as cooked for 5 hours remove the foil and rub with 2 -3 Tablespoons of smoked sea salt. And rub it like you mean it! Now roast uncovered in the oven for an additional 20 to 40 minutes.
Allow the meat to cool so it can be handled, then transfer it to a large bowl. Remove the meat from the bone and using your finger, finely shred the meat.
2 cups white wine vinegar
2/3 cup ketchup
1/3 cup sugar
1/4 cup honey
1-2 teaspoon All Purpose BBQ Rub or one of our other rubs
1 teaspoons Salish Northwest Red Alderwood Smoked Sea Salt
1 teaspoon freshly ground pepper
In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, rub, salt, and pepper. Simmer the sauce ingredients for 10 minutes over low heat. Reserve ½ cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated.
To serve, spoon a portion of the onto the bottom of a soft bun, mound the Red Green Slaw on top of it, and pour a little of the remaining sauce over all, then top with the second half of the bun.