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.
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 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.
This recipe yields 10 servings.
Comments: Add your favorite baked beans to this menu for a complete meal.




10.0 servings


Friday, December 4, 2009 - 1:40am



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