New Orleans, LA
Chef Neil McClure
Preparation for McClure’s famous Shoulder begins by trimming the excess fat off the pork butts and submerging them in a brine including sugar, salt, soy, orange juice, and root beer. Not enough flavor? He then injects them with a Mott's-ly brew of North Carolina-style vinegar sauce and apple juice. Total Prep Time: About 3 days.
See the full recipe here, and consider hiring a meat sherpa.