Larry, I found this on the Southern Living site. It looks good and since I don't know what part of the country you are from, if you've never tried the Cider Vinegar BBQ sauce you have got to try it. It's not anything like the thick, heavy BBQ sauces. Very much worth making!!! I hope this helps.
SMOKED PORK SHOULDER
1 (5- to 6-pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pounds hardwood charcoal, divided
Hickory wood chunks
SPRINKLE pork with salt; cover and chill 30 minutes.
PREPARE charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.
PUSH coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on
grill.
PLACE pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
PREPARE an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.
COOK, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)
REMOVE pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce. Yield: 6 servings.
Prep: 30 min.; Chill: 30 min.; Cook: 5 hrs., 30 min.
CIDER VINEGAR BARBECUE SAUCE
This sauce is often referred to as Lexington-Style Dip, but there are many variations. Most folks can't resist adding their own touch.
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
STIR together all ingredients in a medium saucepan; cook over medium heat, stirring constantly, 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. Serve with Smoked Pork Shoulder. Yield: 2 cups.
Prep: 10 min., Cook: 7 min.
Note: For testing purposes only, we used Texas Pete Hot Sauce and Kitchen Bouquet Browning & Seasoning Sauce.