[OldDave]

I truly love BBQ, but as I've gotten older, I simply cannot tolerate smoke whether natural or liquid smoke. Of course anything you buy has smoke. So here is what I've come up with.

Take a large fresh pork shoulder.

Rinse and then pat dry.

Cover and rub in the following: (from the famous Oklahoma Joe's in KC)

• 2 tablespoons granulated sugar
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 1 teaspoon ground black pepper

Put the shoulder in the cooker, fat side up. I also have a large oval cooker with an insert. If this is truly a large shoulder, it will be a tight fit, but as long as you can get it in, it will be fine. Add nothing to it.

On mine it cooks about 15 hours on low. I start it around 4 or 5 pm. Since mine only does 12 hours on low, I reset it before I go to bed. You get up around 7 or 8am and it's done. Turn the heat off and let it sit in the liquid for 30-60 minutes. Take it out and I like to sit it on a jelly roll pan to catch the juice. Let it cool further to be able to handle it. Carefully separate everything. My family hates fat, so I am very careful. Chop it coarsely and put in a large bowl. I put in 3-4 ladles of the juices, just until moist then mix in my favorite BBQ sauce. It freezes great in a quart zip lock. This will make about 3 of those full. (Although we eat it so fast there is little reason to freeze it.) Hope you like it.