Recipe
4 cups of vinegar
1 ½ cups of sugar
3-4 tablespoons of table salt to taste
A couple of lemons, juiced and rinds kept
Lawry’s Seasoned Salt, or seasoned salt of your choice to taste
Texas Pete, or hot sauce of your choice, to taste
10-15 pound pork shoulder

In a brick grill/smoker, prepare a flame using hardwoods, such as oak and pecan, until the fire is fully formed.

Combine vinegar, sugar, and salt in a medium pot and place over medium-low heat. Stir mixture occasionally until sugar and salt is fully dissolved and remove from heat. Add lemon juice, lemon rinds, seasoned salt, and hot sauce to vinegar mixture until fully combined.

Place pork shoulder on grill and fully encase it. Let cook for 8+ hours, flipping occasionally and mopping with vinegar sauce every once in a while. Let pork rest until handleable. Chop pork into pieces of desired size and toss in sauce to taste. Serve on a bun or with red slaw if desired, and enjoy!

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