This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina.
- 6 to 8 hickory wood chunks or 3 cups hickory wood chips
- 1/3 cup Davis Dry Rub (see below)
- 1 5- to 5-1/2-lb. boneless pork shoulder roast (sold in some regions as Boston butt)
- 1 recipe Vinegar Barbecue Sauce
- 12 to 18 soft white hamburger buns
- Bottled hot pepper sauce (optional)
- Kohlrabi Coleslaw
1. Smoker Instructions: At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using.
2. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer’s directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.)
3. Remove roast from smoker. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1-1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat.
4. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings.