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Ingredientes
- 1 x pork shoulder - (5 to 6 lbs)
- Â Â (or possibly Boston butt pork roast)
- 2 tsp salt
- 10 lb hardwood charcoal divided
- Â Â Hickory wood chunks, as needed
- Â Â Cider Vinegar Barbecue Sauce (see recipe)
Direcciones
- Sprinkle pork with salt; cover and refrigerate30 min.
- Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 min or possibly till covered with gray ash.
- Push coals proportionately into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
- Place pork, meaty-side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
- Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or possibly fire bucket; let burn 30 min or possibly till covered with gray ash. Carefully add in 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 min.
- Cook, covered, 5 hrs and 30 min or possibly till meat thermometer inserted into thickest portion registers at least 165 degrees, turning once the last 2 hrs. (Cooking the pork to 165 degrees makes the meat easier to remove from bone.)
- Remove pork; cold slightly. Chop and serve with Cider Vinegar Barbecue Sauce.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 775mg | 32% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
