Smoked Boston Butt With Carolina Vinegar Sauce

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My favorite kind of barbecued meat with my favorite kind of sauce! From taste of the south magazine.

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Steps

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Smoked boston butt:.

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Soak mesquite wood chips in water for at least 30 minutes.

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Preheat smoker to 225 - 250 degrees.

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Sprinkle soaked wood chips over coals.

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In a small bowl , combine brown sugar , salt , paprika , mustard , garlic powder , onion powder , and red pepper.

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Spread mixture over all sides of roast.

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Let stand at room temperature for 30 minutes.

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Place roast in smoker.

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Cook , covered with smoker lid , until meat is very tender , 11-12 hours.

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Remove from smoker , and let stand for 30 minutes.

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Shred roast , discarding fat and bone.

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Serve with carolina vinegar sauce or your favorite barbecue sauce.

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Carolina vinegar sauce.

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In a medium bowl , combine vinegar , brown sugar , red pepper , salt , black pepper , hot sauce , and smoked paprika.

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Cover , and refrigerate for up to five days.

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Ingredients

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dark brown sugar, kosher salt, smoked paprika, ground mustard, garlic powder, onion powder, ground red pepper, bone-in pork roast, distilled white vinegar, apple cider vinegar, light brown sugar, crushed red pepper flakes, ground black pepper, hot sauce