Fennel Garlic Rub
1/2 cup kosher salt
1/4 cup fresh cracked black pepper
2 teaspoons cracked fennel seed
1 1/2 teaspoons granulated garlic
1 teaspoon crushed red pepper flakes

Worcestershire Mop
2 cups apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup TABASCO® brand Pepper Sauce
1/4 cup canola oil
1/4 cup kosher salt
1 teaspoon granulated garlic

Instructions
1. For Fennel Garlic Rub, combine all ingredients in small bowl; mix well. Season pork shoulder evenly with rub; refrigerate overnight.

2. Heat grill or smoker for indirect cooking at 300°F. For Worcestershire Mop, combine all ingredients in bowl; mix well.

3. Cook shoulder for 1 hour, baste with Worcestershire Mop. Continue cooking for 5 hours, mopping every 30 minutes.

4. Remove shoulder and wrap in heavy duty aluminum foil. Return to grill/smoker and continue cooking for 2 hours until internal temperature reaches 195°F. Let stand 15 to 20 minutes, use tongs or hands to pull pork for serving.