Two pork shoulder roasts on the smoker for four+ hours of smokey goodness.
Happy Independence Day, anons!!
seasoning mix - brown sugar 50/50 with salt, cayenne pepper, white pepper, black pepper, chili powder, cumin, plus very small amounts of allspice, ginger, cinnamon - seasoned and rubbed liberally. fat cap scored in cross-hatch fashion to catch more seasonings.
Four hours in an Orion Cooker (inverted trash-can design) with Jim Beam barrel chips. When it comes out of the smoker, let it rest for thirty minutes before chopping. Coarse chop into 1-inch cubes. Douse liberally with drench composed of 1/3 apple cider vinegar, 1/3 apple juice, 1/3 vinegar-based BBQ sauce, and juice of three large or four smaller lemons. Serve on a plate, a bun, or grilled garlic toast. Sauce is up to you, South Carolina mustard base, North Carolina vinegar base, or Kansas City style dark molasses base.