Smoked Pork Shoulder with Lexington Sauce

Ingredients:

• 1 pork shoulder weighing 2.5 – 3.5 kg.
• 1.5 cups apple cider vinegar
• 10 tbsp. ketchup
• 0.5 tsp cayenne pepper
• 1 teaspoon black pepper
• 1 tbsp. sugar
• 0.5 cups of water

Preparation:

1. Preheat the smoker using hickory and oak chips. When smoking the shoulder, the wood should burn down to coals, not ash.
2. Lightly salt the meat, place it on the grill, cover the smoker and smoke for 8 to 10 hours.
3. Combine the remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer, stirring frequently. If you prefer a spicier sauce, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.
4. When the pork is done, remove it from the smoker and let it rest for 5-10 minutes. Then slice or tear it into pieces by hand. Serve the pork drizzled with Lexington sauce.