HOW TO GRILL A PORK SHOULDER RECIPES

Steps:

• Whisk together salt, sugar, paprika, mustard, pepper, garlic powder, cumin, and cayenne in a small bowl. Transfer 1/4 cup of the spice mixture to a separate small bowl, and whisk in apple juice; set aside.  
• Pat pork shoulder dry, and place on a rimmed baking sheet. Rub remaining dry spice mixture evenly over entire surface of pork, pressing to adhere.  
• Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes. Place pork, fat cap side up, on grill grate, close lid, and grill, basting with apple juice mixture every hour, until a meat thermometer inserted into thickest portion of pork registers 150°F to 155°F, 5 1/2 to 6 1/2 hours. 
• Carefully remove pork from pellet grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of pork reaches an internal temperature of 200°F to 205°F, 2 1/2 to 3 1/2 hours.  
• Transfer to a cutting board, and let rest in foil 1 hour. Remove pork from foil, reserving drippings in foil. Using 2 forks, shred pork into large pieces, discarding bone and fat. Place shredded pork in a large bowl; add drippings, and toss to combine.

Steps:

• Sprinkle pork with salt. Cover and chill for 30 minutes. 
• Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. 
• Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open. 
• Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours. 
• Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. 
• Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. 
• Yield: 2 cups
• Stir all ingredients together, blending well. 
• Yield: 4 cups