Ingredients: Serve 8
2 tablespoons packed brown sugar
2 tablespoons paprika
Salt and Pepper
1 (6 to 8 pound) bone in pork shoulder roast
4 cups wood chips, soaked in water for 15 minutes and drained
Procedures:
Combine sugar paprika, 1 tablespoon salt, 2 tablespoons pepper, and white pepper bowl. Pat pork dry with paper towels and rub spice mixture all over pork.(Pork can be refrigerated, covered with plastic wrap, for up to 24 hours).
Using large piece of heavy duty aluminum foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Repeat with remaining chips.
FOR A CHARCOAL GRILL: open bottom vent halfway. Place q foil packet on 1 side of grill, cover with 3 quarts charcoal briquettes (half of large chimney starter), and place second foil packet on top. Light large chimney starter there quarters full with charcoal briquettes(4 ½ quarts). When top coals are partial covered with ash, pile on top of second foil packet. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: add ½ cup ice cubes to 1 foil packet. Place both wood chip packets directly over primary burner. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium high and turn off other burner(s). (adjust primary burner as needed to maintain grill temperature of 275 to 300 degree. )
Clean and oil cooking grate. Place pork on cool side of grill and cook, covered, until pork is lightly charred and smoky, about 4 hours.
Adjust oven rack to middle position and heat oven to 325 degrees, transfer smoked pork to roasting pan and cover pan tightly with foil. Bake until pork is tender and pulls away from bone, 2 to 3 hours. Remove from oven, tent loosely with foil, and let rest for 30 minutes.
Transfer pork to carving board. When cool enough to handle, pull into large chunks. Roughly chop pork and transfer to bowl. Season with salt and pepper to taste, and serve. (pork can be refrigerated for up to 3 days)
Oklahoma Barbecue Sauce
Ingredients: Make about 1 ½ cups
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Salt and Pepper
Procedures:
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, abut 1 minute.
Add ketchup, vinegar, sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper to taste. Serve with Oklahoma Barbecue Chopped Pork.
Oklahoma Barbecue Relish
Ingredients: Makes about 4 Cups
½ head green cabbage, cored and chopped fine (5 cups)
1 ½ cups sweet pickle relish
½ cup cider vinegar
3 tablespoon yellow mustard
¾ teaspoon celery salt
¼ teaspoon white pepper
Procedures:
Combine all ingredients in bowl, cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Serve with Oklahoma Barbecue Chopped Pork. (Relish can be refrigerated for up to 5 days)End.
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