Suzy'S Hoppin' Oven Pork Barbecue

• one (5 - 7 pound) bone-in pork shoulder
• 1 tablespoon kosher salt, plus more,
• to season
• 3 teaspoons ground black pepper
• 2 cups apple cider vinegar
• 3/4 cup dark brown sugar
• 2 teaspoons sweet, smoked paprika
• 2 teaspoons dried, ground chipotle
• chili pepper
• 2 teaspoons red pepper flakes
• 1 cup water
• 1 tablespoon liquid smoke

1. Season the pork with salt and black pepper. Place in a very large ziplock bag or wrap in plastic wrap and refrigerate for 12 to 16 hours.
2. In a saucepan over medium heat combine the vinegar, sugar, paprika, chipotle pepper, red pepper flakes and 1 tablespoon salt. Simmer, stirring occasionally, until sugar is dissolved. Remove from heat and allow sauce to cool to room temperature. Pour sauce into a bowl and refrigerate overnight night. Divide sauce. Use one half for mopping pork and reserve one half for serving.
3. Remove pork from refrigerator one hour prior to roasting. Preheat oven to 250 degrees. Place pork in a roasting pan and pour in the water and liquid smoke. Place pork in oven and roast for one hour. After one hour, remove pork from oven and brush both sides with sauce. Continue roasting, turning and brushing with sauce and accumulated pan juices every hour for a total of 7 hours. After 7 hours, raise heat to 300 degrees. Turn pork fat side up, brush with sauce and roast until brown and crusty, about 1 additional hour.
4. Remove pork from oven, tent with foil and let rest for 20 minutes.
5. Pork may be sliced and drizzled with sauce or chopped, tossed with sauce and served on buns.

kosher salt, season, ground black pepper, apple cider vinegar, brown sugar, sweet, chili pepper, red pepper, water, liquid smoke

Taken from www.epicurious.com/recipes/member/views/suzys-hoppin-oven-pork-barbecue-1239689 (may not work)