Publisher Pulled Pork

by The Publisher
Recovery Times
 

1 (6 to 8-pound) pork shoulder
1 teaspoon Salt
1/4 cup Old Bay Seasoning
1 1/2 cups cider vinegar
1/4 cup Worchester
10 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon sugar
1/2 cup water

Preheat your smoker using hickory chips. Let the fire burn down to coals, not ash, when cooking.
Season the shoulder with old bay seasoning and salt and place the meat on the grill.
Cover the smoker and let the pork smoke for 8 to 10 hours.

Combine the rest of the ingredients in a saucepan and bring to a boil. Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper or hot sauce. After about 15 minutes, remove the saucepan from the heat.

Once finished cooking, remove from the smoker and let rest for 10 minutes. Then, hand pull. Serve the meat with some of the sauce you cooked poured over the top.