2 Handfuls hickory/mesquite chips, soaked in water
- for at least 30 minutes
SAUCE
1 Tasse(n) Cider vinegar
1 Tasse(n) Ketchup
3 EL Granulated sugar
1 TL Worcestershire sauce
1 TL Kosher salt
0.5 TL Dry mustard
0.5 TL Ground cayenne pepper
0.25 TL Freshly ground black pepper
AND
12 Hamburger buns, lightly toasted
Mayonnaise
1. To make the rub: In a small bowl, mix the rub ingredients with
your fingertips. Massage the rub mixture all over the pork shoulder.
Allow to stand at room temperature for 20 to 30 minutes before grilling. Massage the rub mixture all over
the roast.
2. Add the soaked wood chips to the smoker box or coals and grill the roast over indirect medium heat until
the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be
180F to 190F), 5 to 6 hours, turning every hour or so. When done, remove the roast from the grill, lightly
cover with a piece of aluminum foil, and let rest for 30 minutes.
3. Meanwhile, make the sauce: In a medium saucepan, combine the
sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the
heat to low and simmer for 10 minutes. Keep warm.
4. Pull the pork into shreds with two forks or your fingers, or chop it with a knife. Discard any outer
sections that may have burned or any large bits of fat inside. In a large bowl, moisten the shredded meat
with the sauce (you may not need all of it) and mix well. Serve warm on toasted buns brushed with
mayonnaise.