1 (7 to 9 lb.) fresh pork shoulder
5 cups water
1 1/2 cups Kosher salt
liquid smoke (preferably hickory)

Wash and dry the pork shoulder. Soak in salt brine for 6 to 12 hours, preferably overnight. Dry the surface of the meat, and rub with liquid smoke.

Preheat the grill or the oven to 300°F.

Place uncovered, skin-side up, on the grill or on a broiling pan in the oven. Allow to cook without turning for 90 minutes at 300°F and then lower temperature to 225 to 250°F.

Continue to cook for another 5 to 7 hours until internal temperature of meat reaches at least 170°F. (You will know that the meat is done when the leg bone that protrudes from the shoulder turns in the joint easily). You may turn the meat over about 1/2 way through the cooking process.

SAUCE:

3 cups apple cider vinegar
2 cups V8 (or other generic vegetable juice)
3 tsp. cayenne pepper (or to your taste)
2 tsp. freshly ground black pepper (or to your taste)
1 small clove garlic (or to your taste
3 tsp. dried, minced onion
1 finely chopped chipotle pepper (for its "smokey" taste!)
salt, to taste
pinch of celery salt or powder
liquid smoke (optional)

While the meat is cooking, combine the sauce ingredients in a saucepan and warm to almost the boiling point. Turn off the heat, and allow the liquid sauce to cool and steep until the shoulder is ready to eat. If you want a more "smokey" taste, add liquid smoke to this mixture. Adjust the seasonings to your own preferences.

When the shoulder is done, remove from heat and let sit for 15 minutes. When cool enough, pull the meat from the bones, and remove all gristle and most of the fat. Pull the meat apart and chop coarsely with a knife. Put the chopped, pulled meat in a mixing bowl, and add your sauce - leave some for your guests to add to their taste.

Serve with baked beans, coleslaw, hush puppies, and a good, cold beer! OR make sandwiches, using hamburger buns with coleslaw.

Should serve about 6 healthy appetites!

Submitted by: Papa "Q"