Ingredients

• Kosher salt and freshly ground black pepper
• 1 (17 to 19 pound) whole pork shoulder
• Vegetable or olive oil
• Barbecue sauce

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Instructions

1. Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.)
2. Heavily coat pork shoulder on all sides with the salt/pepper mixture.
3. Lightly coat shoulder with oil.
4. Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips.
5. During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce.