Did 3.2 kg shoulder, added rub and dry cured 2 nights prior. Cooked 1 day before, roasted day of at 450 for 10-15 mins day of to caramelize exterior. Shredded then reheated in slow cooker with juices. Added onion powder to sauce (same amt as garlic powder), halved the vinegar (plus a dash), used hard apple cider instead of water and added 2 o 3 drops of liquid smoke. 3 cups of ketchup-worth of sauuce made enough for 10-11 people. The sauce is amazing, will definitely make again!
Update: tried 2kg children blade roast and 1.7 kg shoulder picnic roast (cut rind off) together. Used half smoked paprika and half sweet. Slow cooker for 10 hours. Thought about using the pressure cooker, but it seems better suited for a long and slow cook to break down the tissues properly. Procedure as above to brown, Etc.
