1 bone-in pork shoulder, roughly five to six pounds
1 1/2 cup cider vinegar
1 small onion, minced
1 teaspoon hot red chile flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon ground black pepper
The night before: Combine the rub ingredients, set aside.
The night before: Combine barbecue sauce ingredients over medium heat in a small pot. When simmering, lower heat to maintain simmer and gently cook until barbecue sauce consistency is reached, 30 to 40 minutes. Cool and refrigerate overnight.
Massage pork shoulder with the rub and let sit overnight in the refrigerator.
The day of: Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, and set aside.
Prepare a charcoal grill to cook the pork over indirect low heat, keeping charcoal to one side. Grill the pork shoulder over indirect medium low heat, using smoking chips if desired to establish a deeper smoke flavor. You will want to keep adding hardwood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees F. For gas grills, you also want to maintain a temperature of roughly 275 degrees and cook over indirect heat. Baste every hour with the basting sauce.
Pork is done when the meat is fork tender, and almost falls apart. It will have shrunken back from the bone. This will take 6 to 7 hours, depending on the size of the shoulder.
Let rest for 15 minutes. Pull apart with a fork. Serve with the barbecue sauce.