Name: Pork Shoulder Barbecue
Cook time: 40 minutes
Total time: 4-6 hours (once the meat has been seasoned)
Ingredients: 2 tablespoons kosher salt; 2 tablespoons granulated sugar; One 5- to 6-pound pork shoulder, preferably with bone in and skin on (ask for a "Boston butt"); 2 handfuls hickory chips (other types of wood chips can be substituted); 1 disposable aluminum foil shallow pan; 1 smoker box (see note); 2 cups apple cider vinegar; 1 cup water; 1/4 cup packed brown sugar; 2 3/4 teaspoons fine sea salt; 4 teaspoons hot pepper flakes; 1 teaspoon freshly ground black pepper

This recipe is excerpted from Cooked by Michael Pollan. Read more about the origin of this recipe in our interview with Michael Pollan.

Cooks' Note

Note: If you don't have a smoker box, you can make one by piercing holes all over a shallow and narrow foil-covered aluminum pan.

Variation: With a few small changes, the same pork shoulder can be prepared in an Asian manner. This variation is loosely adapted from a David Chang recipe; the dashi recipe is adapted from Sylvan Brackett's. Cook the shoulder as above but omit the vinegar BBQ sauce. Instead, serve it with this dashi-based ginger-and-scallion dipping sauce . Make the sauce several hours before using so that the flavors have time to meld.

Recipe notes

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

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An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.