Ingredients:

One 8 to 9 lb. pork shoulder (butt) roast
3/4 cup Head Country Seasoning or your favorite BBQ Rub
1 tsp. Cayenne pepper
1 bottle BBQ Sauce
¼ cup red cider vinegar

Preparation:

1. Prepare an indirect barbecue with a drip pan and hickory chunks or a ceramic cooker with deflector plate and hickory chunks.

Rub ½ cup of the rub all over and into all surfaces of the pork butt. Sprinkle lightly with the cayenne pepper.

Place on smoker at 225-250 degrees, fat side down, and cook until internal temperature is 165 degrees, about 6 to 7 hours. Replenish coals as needed to maintain temperature.

Wrap well in double layer of heavy duty aluminum foil, meat side down, and place back on the smoker.

Cook until internal temperature is 196 degrees.

Carefully remove from the smoker and let cool for ½ hour, wrapped in a towel, being careful not to spill hot liquid inside foil.

Remove large fat cap and shred (pull) the meat, discarding all visible fat.

Mix 1 cup BBQ Sauce with the vinegar in a bowl and mix into the pulled pork. Add remaining rub to pork to taste. Add some of the foil liquid for more flavor.

Serve with remaining BBQ Sauce on the side with soft Kaiser rolls and slaw.

Makes 8 servings.