Recipe: Traditional Southern Barbeque / The Smoked-Cooking Bag Pig Shoulder

After two hours of smokin'

Recipe below the fold. As with the turkey and the brisket, the pork shoulder, a.k.a. Boston Butt, was smoked for a few hours, and then finished off in a cooking bag-- the pork according to cooking bag instructions. (That's what threw me. No special cooking bag recipe.) The recipe itself includes the sauce, the remainder of which-- after smoking--Mr. Big Food  added to the cooking bag!

Big Food!

 

TRADITIONAL SOUTHERN BARBEQUE

10-12 lbs pork shoulder or Boston Butt

½ C apple cider vinegar

½ C oil

½ C butter

1 ½ Tbsp Worcestershire sauce

2 ½ tsp hot pepper sauce

½ red or Vidalia onion, chopped fine

¼ tsp garlic powder

Combine all ingredients except pork and simmer 5 minutes. Soak 4 hickory wood chunks in water to cover for 1 hour prior to placing on hot coals. Light a full fire pan of charcoal, and let burn 30 minutes or until grey. Fill water pan with desired ingredients. Place drained hickory chunks on hot coals, assemble smoker, and smoke 7-8 hours or until internal temperature reaches 170^o. Brush or mop with sauce every hour. Check charcoal (adding briquets as needed) and water pan every 3 hours. To serve, allow to cool and pull, slice, or chop meat. Serve with your favorite barbeque sauce.