Ingredients Jump to Instructions ↓

  1. 4 lbs boneless pork shoulder

  2. 12 -15 buns, split and buttered

  3. 3 cups cider vinegar

  4. 1 cup catsup

  5. 2 teaspoons salt

  6. 1 teaspoon ground red pepper

  7. 1/4 teaspoon red pepper flakes

  8. 2 tablespoons sugar

  9. 1 cup water

Instructions Jump to Ingredients ↑

  1. For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.

  2. Prepare your water smoker about 30 minutes before smoking the pork.

  3. Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.

  4. Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.

  5. Keep fire burning hot enough to hold smoker temperature at about 225-250°.

  6. When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.

  7. Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.

  8. Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns. ?


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