Barbecue Pork Shoulder
This is genuine barbecue—barbecued pork shoulder roasted long and slow in charcoal smoker.
1 (2-pound) package hickory chunks - divided use
2 quarts white vinegar
1/2 cup ground red pepper - divided use
5 oranges, quartered - divided use
5 lemons, quartered - divided use
1/2 cup firmly packed brown sugar
1/4 cup ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
1 (7 to 8-pound) pork shoulder roast
- Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
- Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.
- Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.
- Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170°F (80°C). Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.
Makes 10 servings.