• Cover the meat in the spice rub, being as minimal or liberal as you want. If you have a cut with skin on, score the skin and get some of the rub in there as well. Set aside for half an hour.
• Get your oven, or BBQ to about 250F – 275F.
• If using a smoker, we recomend cherry wood.
• Cook until the outside is dark, and the meat is tender, which depending on the size of the shoulder, can take up to 12 hours
• Let it rest wrapped in a foil and a towel in a warm place for a couple of hours (like an esky), and then shred with forks or your hands (use gloves) for amazing pulled pork
• Squeeze through some of our Carolina style vinegar sauce to complete it.

I usually run a knife underneath the skin to remove from the meat (make sure you get some of the fat layer) and put it back into the oven at a high heat for another 10-15 minutes for crackling.