• Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.
• Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.
• Rub the mixed seasoning on the entire shoulder and into the cuts on the top.
• Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.
• When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.
• Unwrap the shoulder, and wipe of any excess rub off that hasn't been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.
• You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.
• Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won't be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.
• Let the shoulder rest for an hour, then use two forks to pull it apart. It should shred easily.

Coleslaw

• Quarter the cabbage and radicchio, and cut out the hearts. Slice thinly and mix with the onions, cilantro, and carrots.
• Mix together the dressing ingredients.
• Add the dressing to the chopped vegetables.
• Toss with the sesame seeds to taste.