This is more of a technique than a recipe, but it’s a dazzling technique.  By creating a “fuse” around the perimeter of a Weber kettle grill, you can cook “low and slow” for about six hours — far longer, and with much less effort, than I would have imagined possible.  Attentive RhinebeckFarm.com readers will note that the dry rub is the same as that used for baby back ribs.

Dry Rub

1 T kosher salt
1 T dark brown sugar
1 T paprika
2 tsp freshly ground pepper
1/2 tsp ground cumin
Sauce
3/4 C. cider vinegar
1/4 C. brown sugar
2 tsp kosher salt
1.5 tsp crushed red pepper flakes
1 1/4 cups water
1/2 cup ketchup
Mix ingredients in a sauce pan.  Bring to a simmer and cook five minutes.
Pulled Pork
Whisk together the dry rub ingredients and rub into a c. 10 lb. pork shoulder.  Let rest at room temperature.  Soak some hickory chips in water or, if you are an overachiever, dark beer.
At the grill, open the top and bottom vents and arrange two rows of ordinary charcoal briquettes — like Kingsford — around 3/4 of the perimeter of the grill, like fallen dominoes.  Add another row of briquettes on top, to create pyramid.  All briquettes should be touching.  Add wood chips to the first half of the “fuse.”  Put an aluminum bread pan, half filled with water, in the middle to act as a drip tray.  Put lighter fluid on the first 9-12 briquettes.  Let the fluid burn off and wait for the briquettes to turn white.
Place the pork shoulder in the center of the grill and close the cover.  Do not open the cover until the fuse has burned all the way around — about six hours.  Then, remove the pork, cover it with foil, and place it in a pre-heated 200 degree oven for 3-4 hours.   You are then ready to pull the pork (tongs are good for this), add some of the sauce, mix and enjoy.