If you think this recipe is time-consuming, just keep in mind that it’s traditional to sit around and drink beer while you’re grilling.
- 1 cup finely chopped onion
- 8 oz. tomato sauce
- 3⁄4 cup bourbon or beef broth
- (If you use beef broth instead of bourbon, Elvis will haunt you forever!)
- 2⁄3 cup cider vinegar
- 1⁄4 cup packed brown sugar
- 1⁄4 cup Worcestershire sauce
- 1⁄4 tsp. salt
- 1⁄4 tsp. black pepper
- A dash of your favorite hot sauce
- If you’re my insane brother-in-law Rob, use the whole bottle!
- 4 1⁄2 — 5 lbs. boneless pork shoulder roast
- 2 pounds of smoke
- Just kidding! Make that 6–8 pieces of hickory
For sauce, in a medium saucepan, combine onion, tomato sauce, bourbon, 1⁄3 cup vinegar, brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Remove 1 cup of sauce, cover and chill.
Trim fat from meat. Place meat in a large resealable bag, set in a shallow dish. Pour marinade over meat. Seal bag, turn to coat meat. Marinate in the fridge up to 24 hours, turning meat occasionally.
For at least 1 hour prior to cooking, soak wood chunks in water. Drain before using.
Back to the Meat!
Drain meat, reserving marinade. Insert a meat thermometer in center of meat.
In a smoker, arrange wood chunks and water pan. Heat 1⁄2 grill to medium if using gas. Place meat on grill rack above water pan and smoke for 4 1⁄2 ‑5 hours until meat is done and internal temperature is 160 degrees. Baste occasionally with reserved marinade during the first 3 hours of smoking. Add additional water as needed during smoking. Discard remaining marinade.
Remove meat from smoker. Cover meat with foil and let stand for 15 minutes. Meanwhile, in a small saucepan, cook the reserved sauce over medium heat until heated through. Slice meat and serve with sauce.
Makes 12 servings.