Smoked pork shoulder
10 to 12
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Catsup |
| 1 | cup | Vinegar |
| ½ | cup | Butter or margarine |
| 2½ | tablespoon | Worcestershire sauce |
| 1½ | teaspoon | Dried onion flakes |
| 1½ | teaspoon | Hot sauce |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| dash | Of red pepper | |
| 1 | small | Clove garlic, minced |
| 1 | each | (6- to 8-pound) Boston butt roast |
| Hamburger buns (optional) | ||
Directions
SOURCE: SOUTHERN LIVING
Combine first 10 ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 10 minutes. Set aside. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker; fill with ½ cup sauce and about 4 quarts water. Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Cover with smoker lid; cook 9 to 11 hours or to desired degree of doneness. When roast is done, bring remaining sauce to a boil, and boil 1 minute. Thinly slice roast, and serve with remaining sauce. Serve on buns, if desired.
Submitted By SALLIE KREBS On 07-29-95
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