Recipe courtesy of Robert Drumheller
Marshall's Pork Shoulder and Barbecue Sauce
Total:
12 hr 50 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
12 hr 50 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 16 ounces apple cider vinegar
  • 2 ounces red hot sauce
  • 2 ounces freshly squeezed lemon juice
  • 4 ounces light brown sugar
  • 1 teaspoon red cayenne pepper
  • 1 1/4 teaspoons crushed red pepper
  • Salt and black pepper
  • One 8- to 10-pound pork shoulder with skin
  • Serving suggestions: baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side

Directions

Mix all the ingredients, except the pork, in a glass or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead and stored, covered, in the refrigerator.

Preheat the grill to 250 degrees F.

Place the pork shoulder on the grill and cook the meat until the internal temperature reaches 180 degrees F, about 10 to 12 hours. Once the pork shoulder is finished cooking, remove from the grill and let rest until it is cool enough to handle.

Strip the skin and bones from the pork shoulder and discard. Pull the pork meat into shreds or chop with a cleaver. Pour half of the sauce into the meat and mix with your hands. Continue adding sauce to the meat until the meat is moist but not soggy.

Serve the pork shoulder with baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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