Ingredients Jump to Instructions ↓

  1. 1 (5 to 6 pound) pork shoulder or Boston butt pork roast

  2. 2 teaspoons salt

  3. 10 pounds hardwood charcoal, divided

  4. Hickory wood chunks

  5. Cider Vinegar Barbecue Sauce, recipe follows

  6. Peppery Vinegar Sauce, recipe follows

  7. 1 1/2 cups cider vinegar

  8. 1/3 cup firmly packed brown sugar

  9. 1/4 cup ketchup

  10. 1 tablespoon hot sauce

  11. 1 teaspoon browning and seasoning sauce

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon onion powder

  14. 1/2 teaspoon pepper

  15. 1/2 teaspoon Worcestershire sauce

  16. 1 quart cider vinegar

  17. 1 tablespoon dried crushed red pepper

  18. 1 tablespoon salt

  19. 1 1/2 teaspoons pepper

Instructions Jump to Ingredients ↑

  1. Sprinkle pork with salt. Cover and chill for 30 minutes.

  2. Prepare charcoal fire with half of charcoal in grill . Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.

  3. Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

  4. Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash . Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.

  5. Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

  6. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  7. Stir together all ingredients in a medium saucepan . Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.

  8. Yield: 2 cups Stir all ingredients together, blending well.

  9. Yield: 4 cups


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