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1
Add coals to one half of covered grill.
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2
Allow coals to burn and whiten, producing an even heat with no flame.
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3
Place all rub ingredients in bowl and mix.
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4
With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder.
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5
Be sure to coat all surfaces liberally, even fat and folds.
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6
Boar is lean and dries easily in heat.
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7
Rub will act as a seal, locking in moisture.
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8
Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface.
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9
Any remaining bacon can be added to the ends.
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10
Place shoulder on empty side of grill, bacon side up, and close cover.
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11
Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder.
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12
A slow-cooked, well-sealed shoulder should pull apart with tongs.
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13
Note: Less oxygen/air is a good thing.
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14
Coals should smolder slightly, extending burn time at a lower temperature.
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15
Add coals as fire subsides.
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16
Repeat at intervals.
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17
175 degrees F is commonly recommended for well-done pork.
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18
Cooking times vary according to heat, but can take quite some time and can affect moistness of meat.
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19
As a rule, slow, steady heat and time work best.
