Ingredients

• 4 lbs boneless pork shoulder
• 12 -15 buns, split and buttered
• 3 cups cider vinegar
• 1 cup catsup
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons sugar
• 1 cup water

Instructions

1. For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.

2. Prepare your water smoker about 30 minutes before smoking the pork.

3. Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.

4. Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.

5. Keep fire burning hot enough to hold smoker temperature at about 225-250°.

6. When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.

7. Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.

8. Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.