Pork Shoulder

Dry rub

  • 1 T Brown Sugar
  • 1 T Granulated Sugar
  • 1 T Garlic Salt
  • 1 T Kosher Salt
  • 1 T Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Cumin

Mix ingredients and rub onto roast.


Grill should be large enough to place the roast to one side with no direct heat underneath. No burners should be lit under the roast.

Fill a smoker box with wood chips and place near flame.

Fill a large disposable aluminum pan with water and keep it in with the roast while cooking. The pan of water helps stabilize the ambient temperature. Replenish water as needed.

Try to keep the ambient grill temp at 205-210 for slow roasting. A 12 lb pork shoulder can take 18-24 hours.

Vinegar Mop

  • 1 cup Apple cider vinegar
  • 1 healthy T Ancho chile powder
  • 1 T Sea salt
  • 1 T fresh lemon juice

Mix ingredients. After 10-12 hours of cooking, start brushing on roast. Continue with regular brushing until done.