This recipe may be famous in the Carolinas and in Tennessee, but we enjoy it just as much here in the Lone Star State. It is easy to prepare and may be cooked the day before, then heated up for serving the next day at the picnic, fishing trip or wherever your heart desires.

PREP TIME: 30 minutes
COOK TIME: 6 hours
SERVES: 10 to 12

INGREDIENTS
1 5-7 lb pork shoulder roast {Boston Butt, or picnic ham}
½ cup Texas Gourmet’s Sweet Chipotle Season All*
10-12 sandwich buns
1 cup of your favorite BBQ Sauce
½ cup – brown sugar (I like the dark)
1/3 cup – Cider vinegar

Preparation
Remove the pork roast from the refrigerator, and season on all sides with Texas Gourmet’s Sweet Chipotle Season All*. Wrap in saran wrap and return to fridge for at least two hours or even better overnight.

PIT OR PELLET GRILL METHOD
Place in pre heated pit fat side up at 250-275 degrees for 4 hours uncovered, then wrap in foil and continue cooking for 3 more hours or until the roast is very tender and will pull apart easily with a fork. Remove and rest for 45 minutes to finish the cooking process.

OVEN METHOD
Place in preheated pit oven fat side up in a foil lined baking dish at 325 degrees for 4 hours uncovered, then wrap in foil and continue cooking for 2 ½ more hours or until the roast is very tender and will pull apart easily with a fork. Remove and rest for 45 minutes to finish the cooking process.

Open the foil and pour the meat juices into a bowl and set aside. Pour the reserved juices into a sauce pot over medium heat, and then add the sauce, ½ cup of brown sugar, and 1/3 cup of cider vinegar. Set aside for the next step.

Using two forks, or your hands, be sure and use a good pair of kitchen grade gloves, shred the pork into bite sized pieces. Add the shredded meat to the Sauce, brown sugar, and vinegar mixture and toss together, then serve hot with buns, Texas Style Creamy Coleslaw (recipe follows) and your favorite sweet or dill pickles.

Bon Appétit!

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