Ingredients
- Pork Shoulder
- Sauce:
- 3 cups cider vinegar
- 2 cups water
- 1 cup thinly sliced onions
- 2 tablespoons sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
Directions
This is not easy to do on a home style grill. I use a smoker type gas grill and large hickory chips. Soak the chips in water for about an hour before using and have extra soaking to add later. I set the heat on low and put water in the basin provided with the smoker. Then I put the pork on the highest position in the smoker. The temperature shouldn't go over 250 degrees and it will take about an hour to an hour and a half per pound of pork to cook. Baste frequently with the sauce and add more hickory chips about every two hours. When pork is done, shred it rather than slicing and serve on hamburger buns with additional sauce (regular tomato based sauce if you wish) and with or without coleslaw as desired.
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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
North Carolina Barbeque