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Vinegar is your friend with fatty shoulders. It really cuts through and enhances the flavor...I think adding a lot of sweet with apple juice/cider like some folks do is just too much. I'm a really big fan of Eastern North Carolina style hot vinegar sauces for pulled/chopped shoulder.I used the Frank's red hot as a binder on the two 5 pound pork shoulders I smoked yesterday and it defiantly enhanced the flavor, they came out amazing, thanks everyone for providing this tip.