Ingredients
- 1 pkt hickory chunks - (2 lbs) divided
- 2 quarts white vinegar
- 1/2 cup ground red pepper divided
- 5 oranges quartered, divided
- 5 lemons quartered, divided
- 1/2 cup brown sugar - (firmly packed)
- 1/4 cup freshly-ground ground black pepper
- 2 tablespoons lemon juice
- 1/4 cup liquid smoke
- 7 pounds pork shoulder roast - (to 8)
Make it step by step
- Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
- 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 degrees. 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.
- This recipe yields 10 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.