Barbeque Pork Roast

This is a delicious smoked Barbeque Pork Roast with an Eastern Carolina basting sauce. It is best to cook this recipe as slow as possible.

Follow the directions on the main Pork page for indirect cooking to arrange your coals and build your fire. Any type of grill will work as long as you are able to place your briquettes on each side and adjust the air intake to allow slow cooking.

You need to soak hickory chips in water overnight to use for smoking. I add hickory chips on the briquettes at the beginning of cooking and each time I add briquettes. I add 5 briquettes to each side every hour. It will take from 4 to 5 hours to cook an average sized pork shoulder. Begin basting with sauce after hour 3. You are looking for an internal temperature of190° on a meat thermometer. Let stand until you can handle without burning yourself.

After cooling you can have pulled pork, sliced pork or chopped pork. For pulled pork use two forks to shred meat. Sliced pork is simply served after slicing roast. Chopped pork is sliced or pulled apart then chopped on a cutting board or placed in a food processor for chopping. After this process drizzle with sauce to taste or let guests add their own at the table.

The following is for a 3-4 pound shoulder roast or Boston butt. You will have some left over. It refrigerates well. If you are cooking a whole pig increase ingredients 4 times.

Sauce Ingredients:

• 1 quart cider vinegar
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup salt
• 1 Tbsp cayenne pepper
• 1 Tbsp paprika
• 1 tsp black pepper
• 2 Tbsp prepared mustard
• 1 stick butter

Combine all ingredients and heat until mixed

Serve with hush puppies or cornbread and coleslaw.

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