Ingredients
- 8-10 lbs Boston butt
- Apple-cider vinegar
- 2 Tbsp salt
- 2 Tbsp black pepper
- 1 tbsp cayenne pepper
- 4 cups hickory or oak chips
- 10-15 lbs charcoal briquettes
Preparation
Step 1
1. In a deep dish, place the shoulder with enough vinegar and water to cover (2 parts vinegar to 1 part water), along with the salt, black pepper, and cayenne. Marinate in the refrigerator overnight (or at least 2 to 3 hours).
2. Follow the smoking technique and cook covered for 3-1/2 to 4 hours, until very tender. Allow the meat to rest for about 30 minutes and pull pieces off by hand.
- Vinegar Sauce
3. Mix together cider vinegar, salt, pepper, crushed red pepper and cayenne to taste. Use it to accent the pork’s natural flavors.
4. Server the pulled pork on a bun or on it’s own, topped with a dash of vinegar and with coleslaw on the sandwich or on the side.
-Smoking Technique
5. Soak chips for at least an hour (preferable overnight) in water, or in a mix of cider vinegar and cayenne pepper.
6. Pack chimney starter with charcoal and ignite. (A pork shoulder requires about 10 lbs to cook properly. Most foods require at least that much fuel too.)
7. Place an aluminum foil tray filled with water or a liquid of choice (beer, apple juice) on the bottom grate of the charcoal grill, to add moisture and flavor to the cooking process. When briquettes become white and powdery, pile them to the side of the tray. Add Chips to the hot coals, place your meat or vegetables on a rack above them, and shut the grill. Adjust vents so that they admit only a tiny draft of air.
8. Smoke the meat until it’s tender an falling off the bone. A knife inserted into the meat should rack the bone with little resistance. Avoid opening the lid of the grill at all cost.