Smoked Pork Shoulder
- 1 quart vinegar
- 1/8 pound dried whole red peppers, seeded and chopped
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (4- to 4 1/2-pound) pork shoulder roast
- Combine first 5 ingredients in a large saucepan; bring mixture to a boil. Reduce heat; simmer, uncovered , 10 minutes . Set sauce aside.
- Prepare charcoal fire in smoker, and let burn 10 to 15 minutes . Place water pan in smoker; fill with 1/4 cup sauce and 1 quart water
- Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Insert meat thermometer, being careful not to touch bone or fat.
- Cover with smoker lid; cook 9 to 11 hours or until meat thermometer registers 170u0b0, basting frequently with sauce after 6 hours. Refill water pan with additional sauce as needed. To serve, thinly slice roast.
- Note: Remaining sauce may be refrigerated and reheated for basting other meats.
vinegar, red peppers, lemon, salt, pepper, pork shoulder roast
Taken from www.myrecipes.com/recipe/smoked-pork-shoulder-0 (may not work)