Morrison's had boneless shouler of pork on offer at half price, so I get a 2kg (4.5lb) joint for £4.02.
Made a rub:
3tsp Hot Smoked Paprika (La Chinata - accept no substitutes)
2tsp Garlic Granules
1 tsp Garlic Pepper
1tsp Sea Salt
1/2tsp Coleman's English Mustard Powder
Doing it low-ish and slow-ish...more 10,000m pace than marathon, but definitely not a sprint. Temperature 150 degrees, give or take. Cooking for three and a half hours-ish. One small handful of hickory chips.
Here are a few snaps:
I think the colour of the rub on this is the most accurate:
Plans almost spolied by a sudden, unforecast (I checked) heavy shower, which led to the temperature of the grill falling by the best part of 50 degrees. Added more coals. Appears to have worked, steady 140 for the last hour.
I'll let you know how I get on. Eating at about six.
Steve W