Barbecued Pork Shoulder with Sauce

TinyArtist

Barbecued Pork Shoulder

1 boneless pork shoulder roast (Boston butt), 4 to 5 lbs (1.8 to 2.2 Kg), rolled and tied
Salt and freshly ground pepper to taste
Hickory chips, soaked in water for at least 30 minutes

Season the roast with salt and pepper and cook over a low, indirect fire until the meat is very tender and has reached an internal temperature of 190F (88C), about 3 to 4 hours. Add hickory chips to the coals in small amounts during the cooking. Slice, chop, or "pull" the meat into small pieces and toss with a little bit of sauce. Serve additional sauce on the side. Serves 12 to 15.

TinyArtist

Eastern North Carolina-Style Sauce

1 1/2 cups (375 ml) cider vinegar
3 Tbs (45 ml) sugar
1 tsp (5 ml) Tabasco sauce
Crushed red pepper flakes to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a saucepan and simmer for 10 minutes. Serve warm. Makes about 1 1/2 cups (375 ml).

TinyArtist

Western North Carolina-Style Sauce

3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 cups (500 ml) ketchup
1/2 cup (125 ml) firmly packed brown sugar
1/2 cup (125 ml) yellow mustard
1/2 cup (125 ml) cider vinegar
1 Tbs (15 ml) Worcestershire sauce
Tabasco sauce to taste

Heat the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer 10 minutes. Allow to cool to room temperature. Makes about 4 cups (1 L).

feinik

Thank for your recipe!