- 8 hickory wood chunks (about 4 pounds)
- 2 tablespoons turbinado sugar
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground red pepper
- 1 (5-pound) bone-in pork shoulder (Boston butt)
- 1 cup cider vinegar
- 2 1/4 cups water, divided
- 1 teaspoon salt
- 1 teaspoon canola oil
- Cooking spray
- 1 cup cider vinegar
- 1/3 cup ketchup
- 1/4 cup water
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- calories 230
- caloriesfromfat 50 %
- fat 12.9 g
- satfat 4.6 g
- monofat 5.8 g
- polyfat 1.3 g
- protein 21.4 g
- carbohydrate 4.7 g
- fiber 0.3 g
- cholesterol 74 mg
- iron 1.6 mg
- sodium 692 mg
- calcium 31 mg
How to Make It
To prepare pork, soak wood chunks in water about 16 hours; drain.
Combine turbinado sugar and next 4 ingredients (through ground red pepper); reserve 2 tablespoons sugar mixture. Rub half of the remaining sugar mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate pork overnight.
Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of sugar mixture onto pork.
Combine reserved 2 tablespoons sugar mixture, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt, and oil in a small saucepan; cook over low heat 10 minutes or until sugar dissolves.
Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour remaining 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
Place pork on grill rack over foil pan on the unheated side. Close lid, and cook for 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with vinegar mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining vinegar mixture.
Preheat oven to 250°.
Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, for 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.
To prepare sauce, combine 1 cup vinegar and remaining ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve sauce warm or at room temperature with pork.