YIELD: 10-12 2 cups cider vinegar ¼ cup brown sugar, packed 1 Tbsp. crushed red pepper 1 Tbsp. Worcestershire sauce 1 tsp. salt hot pepper sauce, to taste salt and black pepper, to taste 5 to 5½ lbs. boneless pork shoulder (butt) roast 4 cups wood chips (hickory or oak for best flavor) 10 to 12 large hamburger buns, split and toasted coleslaw (optional) For the BBQ sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.