Ingredients
- 3 tablespoons black pepper, coarsely ground
- 3 tablespoons dar brown sugar, packed
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 1 teaspoon cayenne pepper
- 2 untrimmed boneless pork shoulder halves about 6 pounds total — preferably heritage breed pork such as Tamworth or Berkshire. If your pork shoulder has a bone in it, it can be cooked with the bone in and the bone can be removed easily after cooking.
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon black pepper, coarsely ground
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
Cooking
This recipe can be slowly roasted on a barbecue or in the oven. It is important to keep the temperature under 250F. If doing on the barbecue, the flavour would be enhanced by wood smoke chips, soaked in cold water for at least 30 minutes.
To make the dry rub, mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
To make the mop, mix the first 6 ingredients in medium-sized bowl. Cover and refrigerate.
Place the pork in an ovenproof dish. If cooking in the oven, set the temperature to 250F, cook uncovered until meat thermometer inserted into centre of pork registers 175F, turning pork and brushing with "cold mop" every 45 to 60 minutes, for about 6 hours total.
If using a barbecue, add more charcoal as needed to maintain 225F to 250F temperature and more drained wood chips.
Transfer pork to clean-rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour the juices into a large clear measuring cup and skim off the fat. Pour the remaining juices over the pork. Re-warm in a 350Foven covered for 25 to 30 minutes.
