Deconstructed BBQ Pork Shoulder

In my continuing effort to use up all these tomatoes I’m getting from garden-sitting…
-Trim and season a 6 lb pork shoulder roast heavily with salt, pepper, brown sugar and whole grain mustard, and a little cumin and cinnamon. Place in the center of a large roasting pan.
-Remove the stems from and quarter 5 large, vine-ripened tomatoes, 2 oranges and 2 medium onions, arrange them around the roast.
-Remove the skin off all the cloves of 1 large head of garlic, arrange around the roast, along with 2 cinnamon sticks. Sprinkle the vegetables and fruit with some salt, sugar and hot sauce and pour white vinegar over them until there’s enough to coat the bottom of your roasting pan.

-Cover with foil and cook at 350* for 2 hours.
-Reduce heat to 250* and continue to cook, covered for 2 more hours.

-Remove from oven and carefully remove foil. Your pork is now fully cooked and everything is all delightfully tender.
-Discard the orange pieces and cinnamon sticks. Try to fish out any tomato skins you may come across, although don’t be too worried about it…tomatoes have skins, you know.

-A lot of liquid is now in your pan. This will turn into your sauce…
-Carefully place the roast on a plate and put your pan on 2 of your burners on high heat. Bring to a boil and reduce the liquid by half.

-After the liquid is reduced, check your seasoning and put your meat back in the pan. Shred with forks and mix into the sauce.
-You can eat this on a bun, on a plate, however you like to roll with your barbecue 🙂