I finally got around to Eggen that pork shoulder and hunk of Bolo. Timing sure didn't work like I thought it would and I was allowing a margin of error. :whistle:
What I didn't take a picture of is injecting the shoulder with a 50/50 mix of unsweetened apple sauce and Capt. Morgan's spiced rum, it was also rubbed with brown sugar, wrapped in saran and left overnight in fridge, then came the D. Dust & Red Eye Express,caraway seeds and some deliciously dill spice mixture.
Afterwards it was slathered in mustard and rubbed in just like one expect old Bordello to do. :whistle:
Bolo, slathered with mustard and worcestershire sauce
Last pict. of the shoulder just before it was done and put in a cooler to rest. This shoulder cooked way faster then I figured. Only took a little over a hour per pound. I think maybe all of the apple sauce and rum mixture (moisture) might have been the reason.
I put it in the cooler at 1:30 a.m got up at 4:10 a.m. to pull it but didn't take a pict.