Barbecue Pork Shoulder

• 1 (2-pound) package hickory chunks, divided
• 2 quarts white vinegar
• 1/2 cup ground red pepper, divided
• 5 oranges, quartered and divided
• 5 lemons, quartered and divided
• 1/2 cup firmly packed brown sugar
• 1/4 cup ground black pepper
• 2 tablespoons lemon juice
• 1/4 cup liquid smoke
• 1 (7- to 8-pound) pork shoulder roast

1. Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
2. Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.
3. Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5. Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.
6. Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170u0b0. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

hickory chunks, white vinegar, ground red pepper, oranges, lemons, brown sugar, ground black pepper, lemon juice, liquid smoke, pork shoulder roast

Taken from www.myrecipes.com/recipe/barbecue-pork-shoulder (may not work)