7 pounds pork shoulder, bone in
Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
Wearing heavy gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
Place meat on a charcoal fire and cook, covered, for another 30-45 minutes, until well smoked, turning meat over every 10-15 minutes. Pour BBQ sauce over meat during the last 10 minutes of cooking
Remove meat from the grill and chop into bits size pieces. Serve with additional BBQ sauce over white hamburger buns.
Serve over simple hamburger buns
This is a simplified method of what is prized in North Carolina. There they apply a rub of equal parts sugar, paprika, ground pepper and salt along with some cayenne to taste and smoke the whole shoulder for 4-6 hours at 225-275 until thickest part registers 190 degrees. Like the above recipe they then pull all meat off the bones and shred and combine with 1.5 cups of red sauce and serve
