Barbecue Pork Shoulder
1 pkt hickory chunks - (2 lbs) divided
2 quarts white vinegar
1/2 cup ground red pepper divided
5 oranges quartered, divided
5 lemons quartered, divided
1/2 cup brown sugar - (firmly packed)
1/4 cup freshly-ground ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
7 pounds pork shoulder roast - (to 8)
Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
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 degrees. 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.
Comments: Add your favorite baked beans to this menu for a complete meal.