Add your favorite baked beans to this barbecue pork menu for a complete meal.

Recipe by Southern Living November 2000

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Recipe Summary

prep:
45 mins
cook:
7 hrs
total:
7 hrs 45 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 1 pound of wood chunks in water 30 minutes to 1 hour.

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  • Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.

  • Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.

  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

  • Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.

  • Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170°. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

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