Kitchen Window's Luau Pork

Ingredients:
1 Bone-in pork shoulder w/fat cap
¼ cup Kosher Salt
4-6 tablespoons Kitchen Window’s Luau Pork Seasoning
Pineapple Juice

Method:
1. Bring pork shoulder to room temperature, approximately 30-45 minutes.
2. Crust pork shoulder with salt then with Luau Seasoning.
3. Hot smoke pork shoulder, ideally using a Green Egg, until internal temperature reaches 180-185 degrees, approximately 6-8 hours.
4. Remove from grill/smoker. Wrap snuggly in aluminum foil.
5. Let rest 1 hour or refrigerate overnight.
6. Pull pork in strands.
7. Heat up in a saucepan with a little pineapple juice.

Featured at: Uptown Art Fair 2010