Smoked pork shoulder

Yield: 10 to 12

Measure Ingredient
1 cup Catsup
1 cup Vinegar
½ cup Butter or margarine
2½ tablespoon Worcestershire sauce
1½ teaspoon Dried onion flakes
1½ teaspoon Hot sauce
¾ teaspoon Salt
⅛ teaspoon Pepper
dash Of red pepper
1 small Clove garlic, minced
1 each (6- to 8-pound) Boston butt roast
Hamburger buns (optional)

SOURCE: SOUTHERN LIVING

Combine first 10 ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 10 minutes. Set aside. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker; fill with ½ cup sauce and about 4 quarts water. Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Cover with smoker lid; cook 9 to 11 hours or to desired degree of doneness. When roast is done, bring remaining sauce to a boil, and boil 1 minute. Thinly slice roast, and serve with remaining sauce. Serve on buns, if desired.

Submitted By SALLIE KREBS On 07-29-95

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