Todays 8.5 lb pork shoulder (aka a fresh picnic) for pulled pork. Did a nice rub, made up a basting liquid of cider vinegar, sugar, salt, black pepper and crushed red pepper. Put the shoulder and the liquid in the roasting pan, and cooked covered at 300 deg, for 4.5 hours, basted every hour.
It fell apart taking it out of the pan. Here it is prior to final shredding.
Used a nice Carolina type vinegar based sauce on the meat. Man...pork fat heaven. And lots of leftovers. I see pulled pork sammiches in my future.
