Succulent Pork Shoulder

Super Bowl Sunday rolled around and I wanted to cook up something that would be tasty, versatile and easy to cook. The nice thing about pork shoulder is that it can go in sandwiches, tacos or as a standalone part of a meal.

For the Super Bowl, I wanted to make chopped pork sandwiches because I had just finished making some sourdough bread at the San Francisco culinary institute the day before. . Stay tuned for the sandwich recipe soon; and don't worry, I've got a plant based solution that is just as delicious.

Ingredients

5 pound pork shoulder
Salt
Black pepper
Mopping sauce (apple cider vinegar based, more on this soon)

Steps

Prepare the pork shoulder by coating in a thin layer of freshly ground salt and pepper and let sit for at least 30 minutes before placing on the grill.

While the pork is sitting, prepare the grill by starting the charcoal (or gas if you have a gas grill). If you have a charcoal grill, use either an electric starter or a charcoal chimney starter, using a chemical fire starter imparts a chemical flavor on anything you cook and even though it is easier, you'll find the end product will turn out significantly better.

When the fire is started, pile up the charcoal on one side of the grill and start to sear the pork shoulder on each side for around 2 minutes each.

After the pork shoulder is seared, move to the other side of the grill and use the mopping sauce to baste the pork shoulder and close the lid. Make sure to vent the grill to keep the fire going.

Every 30 minutes, use the mopping sauce to baste the pork shoulder, flip it over and baste it again. Add a few new coals to the fire and close the lid. Repeat this for 3-4 hours or until the internal temperature is at 165 degrees.

Let sit for 15 minutes before thinly slicing and serving.