Ingredients

Serves 12 to 20

　　1/4 cup seasoning salt (such as Lawry’s)

　　1/4 cup freshly ground black pepper

　　3 tablespoons salt

　　2 tablespoons granulated garlic

　　1 teaspoon cayenne pepper

　　1 tablespoon sugar

　　4 cups water

　　1 cup hot sauce (such as Louisiana)

　　5 to 6 pounds pork shoulder

　　

Step 1

Preheat a smoker or grill set up for indirect cooking until the temperature reaches 225°F.

　　

Step 2

In a bowl, combine the seasoning salt, pepper, salt, granulated garlic, cayenne, and sugar to make the dry rub.

　　

Step 3

Combine the water and the hot sauce in a deep pan large enough to hold the pork shoulder. Rub the spice mixture into the pork shoulder, then place it into the pan and transfer to the smoker. Cook for 12 to 15 hours, or until it is so tender it pulls apart with ease. (You will have to keep an eye on the fire, adding more wood every few hours, to keep it at a constant 225°F. Another option is to use a smoker with an automatic wood-pellet feeder.)

　　

Step 4

Serve chopped or sliced across the grain.

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