It's barbecue season, and no one's ever going to complain about a delicious cut of meat cooked over a hot flame, no matter how you slice it.
Here are some tips for creating that fall-off-the-bone smokehouse pork shoulder using a grill:
* Start by liberally applying a dry rub to the entire surface of your meat.
* Heat half the grill to medium –– the left side works better in most grills, says Gronlund.
* Sear the outside of the pork shoulder on the hot side of the grill, heating it to just above room temperature.
* Move the pork shoulder into a grill pan on the right (off) side of the grill. Add a half-inch of water to the pan.
* Now you wait, as the pork shoulder will take about seven hours to cook. Check every hour or so to make sure the pan has enough water; add water as needed.
* You'll know it's done –– if the meat separates easily when stuck with a grilling fork.