Whisk in the oil and vinegar then rub all over the pork. Chill overnight or for up to 24 hours. When your coal is hot place chops onto the hot part of the grill. Seal off for 2 minutes each side ...

Pork shoulder can be quite large, so begin with a bowl or bag that is big enough to hold not just the cut of meat but also enough water to cover it. Keep the entire brining container in the fridge ...