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Bear Paws Makes Picking Up and Shreding Meat EASY !

Smoked Pork Shoulder

1 (5 to 6 pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pounds hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce, recipe follows (optional)
Peppery Vinegar Sauce, recipe follows (optional)

Sprinkle pork with salt. Cover and chill for 30 minutes.

Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.   Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

Prepare an additional charcoal fire with12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.

Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. 

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
Yield: 2 cups

Peppery Vinegar Sauce:
1 quart cider vinegar
1 tablespoon dried crushed red pepper
1 tablespoon salt
1 1/2 teaspoons pepper

Stir all ingredients together, blending well.
Yield: 4 cups