Three-Alarm Barbecue

Instead of a sugary, tomato-based sauce, this fiery barbecue has a vinegar-based one with a splash of hot sauce and a sprinkle of pepper.

Yield: 6 servings (serving size: 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 0.0%
  • Fat: 15.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.3g
  • Carbohydrate: 2.9g
  • Fiber: 0.2g
  • Cholesterol: 102mg
  • Iron: 1.7mg
  • Sodium: 294mg
  • Calcium: 15mg


  • 1 (2 1/2-pound) boned pork loin roast
  • 1 cup cider vinegar
  • 1 tablespoon hot sauce
  • 1 teaspoon cracked black pepper
  • 1 teaspoon low-sodium Worcestershire sauce
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 4 (3-inch) chunks hickory wood
  • Cooking spray


  1. 1. Trim fat from roast. Combine pork and next 6 ingredients in a large zip-top plastic bag. Seal; marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade.
  2. 2. Soak hickory wood chunks in water 1 to 24 hours. Drain well. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes. Place hickory chunks on top of coals. Place water pan in smoker; fill with hot tap water.
  3. 3. Coat grill rack with cooking spray; place roast on rack in smoker. Cover with smoker lid; cook 3 to 4 hours or until a meat thermometer registers 155°. Refill water pan with water and add additional charcoal to fire as needed.
  4. 4. Remove roast from smoker; cover and let stand 10 minutes or until thermometer registers 160°. Separate roast into bite-sized pieces, using 2 forks. Place roast pieces in a medium bowl.
  5. 5. Place reserved marinade in a small saucepan over medium heat; bring marinade to a boil. Remove from heat. Pour over pork, and toss well.
  6. carbo rating: 3
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