Food

Shoulder = pulled pork win.

I do mine in a wood-fired hot smoker but I think DJ and adouble have experience of doing it in the oven. You need to make up a good BBQ dry rub and go for long, slow cooking and a long rest period. I like Carolina style vinegar sauce Aroogah faints which is quite thin but nicely piquant. And soft rolls, slaw, beer etc.

For a special easter lunch I'd do the loin, chined and stuffed (thyme, breadcrumbs, maybe apricots?), tied, scored and crackled to kingdom come. Alleluia.

I'm just not a huge fan of vinegar based BBQ sauce. I think that I'm a supertaster of vinegar as on my palate it just overpowers absolutely everything and I get little taste from the the other spices in the sauce or on the meat. I prefer my my vinegar hit in the pickles to be honest as I can control it a little better. It's a personal preference thing. The church of BBQ is broad.

(BBQ is not the same a grilling though. The "grilling = BBQ" heretics will get a smoky jihad called down on them.)