Pulled pork
Pork second courses
I can think of few better ways to spend a lazy summer day than to slowly smoke a pork shoulder to tender perfection and then shred it bit by bit into a steaming, irresistible mess. And there are few better ways to feed a crowd than with a mess of pulled pork. Traditionalists and keepers of the barbecue flame need to know that this recipe does not claim to ascribe to a particular style, wear any pedigree of authenticity, or challenge the cherished recipe of your grandpa. But it is quite tasty and worth a go even for the seasoned pit master. The brine begins tenderizing the meat and the long, leisurely smoke finishes the job. When all is said and done, this shoulder should be so tender it practically shreds itself.
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