America's 50 Favorite Barbecue Recipes by Buford Moore

Author:Buford Moore [Moore, Buford]
Language: eng
Format: epub
Tags: antique
Published: 2015-03-15T00:00:00+00:00

●Makes 8 servings●

One 5- to 6-lb pork shoulder roast, bone-in, and skin on

2 tbsp kosher salt

2 tbsp granulated sugar

3 cups Vinegar Barbecue Sauce (recipe follows)

Score the skin in a diamond pattern. Mix the salt and sugar and then spread evenly over the pork roast, massaging it in with your fingertips. Cover and place in the refrigerator for at least 6 and up to 24 hours.

Preheat a grill to medium-high, arranging the coals or burners for direct and indirect grilling with smoke. Lightly oil the grill rods. Place the pork over indirect heat, cover, and grill until thoroughly cooked and tender enough to fall from the bone and the exterior is a deep mahogany brown and very crisp, about 5 hours. Turn the roast and brush with the barbecue sauce every 15 minutes during the final 2 hours of grilling.

Transfer to a carving board, cover loosely, and let rest 15 minutes before carving or pulling into shreds.

Serve at once with additional barbecue sauce on the side.

29. Vinegar-Barbecue Sauce►

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