[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 18 hours
Recommended Beverage: beer
Chipotle chilis bring this recipe to a spicy level. In South Carolina a simple vinegar mop and a dry rub makes their BBQ some of the country’s best. This pork can be made into sandwiches, flat-breads or just eaten on it’s own.
4 lbs pork shoulder
1 cup brown sugar
1/2 cup paprika
1/8 cup chipotle powder
1/8 cup onion powder
1/8 cup granulated garlic
1/8 cup salt
1 1/2 tbs cayenne
1 1/2 tbs black pepper
1 tbs dried thyme
1 cup cider vinegar
4 cup Hickory or Mesquite chips soaked
1. In a medium sized bowl combine all spices.Remove the pork from any wrapping, rinse well and dry. Place the pork in a baking dish and rub with the spice mixture.Marinate the pork for up-to 24 hours.
2. With a grill on medium low or about 200 degrees. Using aluminum foil make a “pan” with 1 inch sides. Just large enough for the pork roast. Place it and the roast on the coolest side of the grill away from the coals.
3. Throw the soaked chips on the fire about 1/2 cup at a time and keep the smoke going by adjusting the dampers on you grill. Brush with the vinegar to moisten.
4. Smoke the pork for about 5 hours. While keeping the temperature around 200 degrees. Allow the pork to rest for about 1/2 an hour and “pull” the pork with two forks.[/private]