Ingredients

1 (3 lb.) boneless pork shoulder

Barbecue Sauce:
2 cups apple cider vinegar
1 cup brown sugar, firmly packed
1 cup yellow mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Directions

Soak hickory wood chips in water 1 hour.

For sauce, combine all ingredients and simmer on low heat for 30 minutes. Makes 3 1/2 cups sauce.

For meat, prepare charcoal fire in a barbecue kettle or smoker; place grill about 8 inches above coals. When coals are evenly red and glowing, with a slight white haze, drain hickory chips and lay them on top of coals. Glaze pork all over with sauce, then place pork on grill. Cover and cook until meat is very tender and has a brown crisp crust, about 3-3 1/2 hours. Baste often with sauce and turn several times during cooking. Remove meat from fire and pull it apart into shreds, then roughly chop meat and stir in just enough of the leftover sauce to make a slightly mushy mixture. Serve hot. Makes 8-10 servings.

Each serving contains 392 calories; 16 gm fat; 629 mg sodium; 102 mg cholesterol.