1-10 pound pork shoulder with bone
4-6 tablespoons of a s.a.l.t. sisters rub (14 options)
Preheat the oven to 500 degrees.
Cover the pork shoulder with 2-4 tablespoons of the s.a.l.t. sisters rub of your choice. Suggestions: All-Purpose BBQ, Blackening Cajun, Honey Glaze, or Memphis BBQ.
Wrap the pork shoulder in 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.
You can smoke this in a grill or finish the pork shoulder in the oven. If using a grill, start the fire 1 hour before the pork shoulder is finished roasting, using a mixture of hickory chips and charcoal. When the pork shoulder is done roasting, remove the foil and transfer it to the grill. Cover the grill and smoke the pork for 20 to 40 minutes. If finishing in the oven, remove the foil from the roasted pork shoulder and cover with an additional 2 tablespoons of the s.a.l.t. sisters rub and roast in oven for an additional 20 to 40 minutes.
Allow the meat to cool so it can be handled. 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 cayenne pepper
1 teaspoon freshly ground pepper
In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, cayenne, pepper, salt and pepper. Simmer for 10 minutes over low heat. Reserve 1 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 pulled pork onto the bottom of a soft bun, mound Red Green Slaw (below) on top of it, then pour a little of the remaining sauce over all and top with the second half of the bun.