Texas is brisket country, but the same less-is-more philosophy works on pork shoulder: equal parts coarse salt and pepper, and a thin vinegar-pepper mop served on the side instead of mixed in.
What You'll Need
- 1 (8–10 lb) pork shoulder
- 3 tablespoons coarse salt
- 3 tablespoons coarse black pepper
- 1 tablespoon garlic powder (optional)
- 1 cup apple cider vinegar
- 1 tablespoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
The Method
Combine the coarse salt, black pepper, and garlic powder if using, and coat the pork shoulder evenly on all sides.
Preheat the oven to 225°. Cook the pork uncovered, fat side up, for 6 hours.
Wrap in foil and continue cooking until a fork meets no resistance, about 2 more hours.
Rest the pork in foil for 30 minutes before handling.
Shred or slice the pork.
Whisk together the vinegar, black pepper, red pepper flakes, and salt.
Serve the pork as is, letting the salt, pepper, and smoke speak for themselves, with the vinegar-pepper mop on the side rather than mixed in.