Southern Pork Barbecue
|Boneless pork shoulder roast/Boston butt||5 Pound (1 Whole)|
|Marinade and moppin' sauce||1 Cup (16 tbs) (Dan'S)|
|Barbecue sauce||1⁄4 Cup (4 tbs) (K.C. Masterpiece)|
|Coleslaw||1⁄4 Cup (4 tbs) (Old Time)|
|Apple wedges||8 (For Garnish)|
Place pork in a large heavy plastic bag.
Add 1 cup of Dan's Marinade & Moppin' Sauce; close bag.
Marinate in refrigerator 8 to 24 hours.
Remove pork from marinade; discard marinade.
Soak hickory chips in water; drain.
Arrange low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Add some of the soaked chips to the fire.
Oil hot grid to help prevent sticking.
Place pork on grid directly above drip pan.
Smoke-cook pork, on a covered grill, 4 to 6 hours until a meat thermometer inserted in the thickest part registers 155ÂºF and pork is very tender.
Cook slowly over low coals.
If your grill has a thermometer, maintain a cooking temperature of about 200°F.
Add a few more briquets to both sides of the fire every hour, or as necessary, to maintain a constant temperature.
Add more soaked hickory chips about every 30 minutes and baste with reserved moppin' sauce.
Let pork stand 10 minutes before slicing.
Heat Barbecue Sauce in a saucepan.
Thinly slice pork and serve with barbecue sauce, Cornmeal Griddle Cakes and Old-Time Coleslaw.
Garnish with apple wedges.