1 8-pound pork shoulder
Salt and black pepper to taste
Pork sauce (recipe follows)
3 cups cider vinegar
1 cup hot sauce
1/4 cup fish sauce
- Season untrimmed meat liberally with salt and pepper. Smoke in a 250-degree smoker.
- After a nice crust has developed (about 4 to 5 hours), wrap bottom and sides of pork shoulder in foil and continue cooking 6 to 7 more hours or until bone can be removed easily. Alternately, you can roast the meat in a 240-degree oven for about 8 hours.
- Allow meat to rest for at least 1 hour.
- To serve, pull off the desired amount of meat, making sure you include some bark and fat, toss with enough pork sauce to lightly moisten, and shred by hand.
Combine all ingredients in a squeeze bottle and shake to combine. This sauce will keep in refrigerator for up to 7 days
- From Evan LeRoy of Freedman's Bar, Austin, Texas