About once a year I buy a large local pork shoulder from Swamp Fox Farm at the BAE Farmers Market in Southern Maryland and cook it (BBQ/oven) until it's soaking in all it's aromatic juices. Then it gets all pulled to bits for sandwiches or tacos.
I follow this recipe pretty much to the T. I usually have about a 5lb pork shoulder and typically smoke it for 4 hours while trying to maintain 225°F inside the BBQ with the lid down, and then finish it wrapped in foil in a 225°F oven for another four hours or so until the internal temperature reaches 200°F. We don't have a smoker, so I use the indirect cooking method on our Char-Griller barrel BBQ adding a few pieces of soaked hickory or apple wood to the coals as needed. I apply more rub and spray with apple cider vinegar every thirty minutes after turning the shoulder to face the indirect coals.
The set up (Chimney is on the left so the smoke is drawn up and over the pork. Nice bark.
Ready for pulling
It's true, once the internal meat temperature gets up to 200°F, the bone pulls right out
