Rotisserie Pork Shoulder

For rub:
1 tsp salt
1 tsp brown sugar
1 tsp garlic powder
1 tsp coriander seed
1 tsp dried lemon peel
1/2 tsp ground black pepper

For marinade:
1/2 c bourbon
1/4 c. corn syrup
2 tbsp ketchup
1/4 c. brown sugar

Trim off fat cap and remove any bones from pork shoulder.
Mix rub ingredients and, well... rub all over shoulder.
Refrigerate - the longer the better.
Tie if necessary, and cook in rotisserie until internal temp is 185 degrees, mopping with marinade every 15 minutes.