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Memphis-Style BBQ Pork Shoulder




Source of Recipe


Internet


List of Ingredients




1 whole pork shoulder (about 8 pounds), bone-in
2 cups vinegar
1/4 cup Louisana Hot Sauce
1 tbs. red pepper flakes (optional)
5 or 6 handfuls of hickory wood chips, soaked in water overnight


Recipe



Mix vinegar, hot sauce and red pepper flakes. Place pork shoulder on cooking grid over the water pan. Insert a meat thermometer in the thickest portion of the shoulder and cook at low 6 to 8 hours. Basting often and adding wood chips and/or water as needed. The shoulder should be cooked until it is just about ready to fall apart (meat thermometer should read 170°). Remove from grill and allow the meat to cool just long enough to handle. Tear it up into shreds and serve with barbecue sauce of your choice on hamburger bums or as entree.