Ingredients

Injection:
6 cups apricot nectar
4 cups water
1/2 cup firmly packed brown sugar
1/2 cup kosher salt
1 Tbsp. Worcestershire sauce
1 Tbsp. Maggi Seasoning or Japanese soy sauce
1 whole pork shoulder (15 to 17 pounds)

Mustard Moisturizer:
6 Tbsp. prepared yellow mustard
6 Tbsp. water
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. apple cider vinegar

Seasoning Blend:
1/4 cup mild chile powder , preferablyChimayo, Ancho or Hatch
2 Tbsp. sweet paprika
2 Tbsp. firmly packed dark brown sugar
1 1/2 tsp. dry mustard
3/4 tsp. garlic salt
3/4 tsp. coarsely ground fresh black pepper
3/4 tsp. kosher salt
1/2 tsp. Old Bay Seasoning
1/4 to 1/2 cup canola or vegetable oil
About 1 cup Apricot Juice Spray

Wrapping Mixture:
1 Tbsp. (1/2 ounce) unsalted butter or margarine , melted
1/4 cup honey
1/4 cup firmly packed dark brown sugar
2 Tbsp. apricot nectar

BBQ sauce:
2 cups BBQ sauce
1 cup apricot jelly
2 Tbsp. apple cider vinegar
1 Tbsp. crushed hot red pepper flakes

'Get a Book' Whole Pork Shoulder
Fleur de sel

Description

This Is A Major Time Commitment And You Might Have To Sacrifice Some Sleep. But Barbecuing A Whole Shoulder Is Something Everyone Should Do At Least Once In His Life, Because, Oh Man, Is It Worth It!

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