Summary

Ingredients

• 5 kg pork shoulder with bone
• 3 cup / s chips, (wooden chips, hickory or similar) packed in aluminum foil as a packet

For the marinade: (rub)

• 2 tablespoon sea salt, coarse
• 2 tablespoon chili powder
• 1 teaspoon mustard powder
• 2 teaspoons black pepper
• 4 teaspoons garlic powder

For the sauce:

• 175 ml apple cider vinegar
• 250 ml ketchup
• 1 ½ teaspoon Worcestershire sauce
• 1 teaspoon chilli sauce, (Sriracha)
• 6 tablespoon sugar, brown
• 1 teaspoon sea salt, coarse
• 0.5 teaspoon ½ mustard powder
• 0.25 teaspoon ¼ black pepper
• 10 rolls, hamburger

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Instructions

1. Mix all the ingredients for the rub in a bowl and rub the pork shoulder with it. If you want, you can do this the day before and let the rub soak in overnight.
2. Soak the wooden chips in water for half an hour, then drain them and pack them in three equal-sized packets made of aluminum foil and poke several holes in the top of the foil so that the smoke can escape later.
3. Prepare the grill for indirect grilling at a low temperature.
4. Smoke the roast over indirect low heat with the lid closed for the first three hours, placing one packet of wood chips per hour on the direct heat. The total cooking time is approx. 8-10 hours. When the core temperature of the meat has reached approx. 74 degrees after this time, the bone should be easy to remove. The temperature should be kept constant between 110 and 120 degrees.
5. Put the ingredients for the sauce in a saucepan and slowly heat everything together and simmer for 5 minutes. The sauce should be hot and spicy, if necessary it can also be seasoned.
6. Remove the roast from the grill and cover it with aluminum foil and let it rest for half an hour so that the meat juice is nicely distributed again.
7. Divide the meat with two forks, sort out larger pieces of fat or tendons. Mix the pieces of meat in a bowl with the BBQ sauce and serve on burger buns. American coleslaw goes well with it.