I started with a shoulder roast from our Bramble Hollow Farm hog. It rested in a molasses brine for three days before being placed over low indirect heat on the Weber grill about mid-day on September 5. After about 4-1/2 hours of smoking and roasting, my pork shoulder had that wonderful smokey caramelized outer crust. I let the pork rest for about 30 minutes before tearing into it with my hands, separating the meat from the funny jiggly parts. Once the meat was pulled apart into big hunks, I roughly chopped it into manageable bite-sized bits. This was good pig with plenty of crunchy outside bits evenly distributed throughout the moist tender meat.