9lb Pork Shoulder for pulled pork

PNWFoodie

Hi all - I missed you all during my time away. I've got a very special meal I'm planning on cooking tomorrow (I don't want to get into it, but it needs to be special) and could use the advice of experts. I've searched and most threads deal with the butt only, not the whole shoulder. As I need to decide by tomorrow what I'm doing, I'm appealing to you all in the interest of brevity.

I"m planning on going turbo at 350 - should I cut the shoulder in half to make it cook even faster? Would that even matter?

I'm planning on doing a simple mustard/rub combination - and probably using a prepared rub as I haven't felt well these past two days and I think the sauce has more impact than the rub.

My intention is to do a NC style vinegar sauce and serve at the table along with slaw. I can manage both recipes, but if you have one that you think just absolutely knocks it out of the park, I'd love to hear about it.

Thanks in advance for any input,

Sandy

cazzy

I wouldn't cut it in half.  I've never seen @Mickey do that and my modified turbo was done in 6 hours without doing so.  Taste your rub and see where the salt level is, then season accordingly.  I'm pretty aggressive when I season a butt as I want my flavor profile to come through after I pull and mix it up.  I rarely use a finishing sauce on my pulled pork, so take that into account when you season.  

These are a couple sauce recipes cen-tex gave me a couple years ago.  

Super Simple: http://bbq.about.com/od/pulledporkrecipes/r/bl70726c.htm

Pretty Simple: http://www.meatwave.com/blog/barbecue-sauce-recipe-north-carolina-vinegar-sauce

SGH

Good luck. It sounds like it will be a excellent cook.