Tenderizer:

• 6 lb. Pork Shoulder (Pork Butt)

• Lillie’s of Charleston Ho-Lotta Seasoning Mix

• ½ cup Apple Cider Vinegar

• ½ cup Balsamic Vinegar

Smoker Marinade:

• 1 large Onion, peels and all, coarsely chopped in ½” sections

• 1 Green Pepper, sliced

• 3 Celery Stalks, diced

• 1 cup Apple Cider Vinegar

• 3 Tbsp. Fresh Lime Juice

• 1 Orange, quartered and squeezed

• Hot Water (as needed)

• Lillie’s of Charleston Finger Leek-en Mustard BBQ Sauce

• Hamburger rolls, Pita or Flat bread

Preparation:

Tenderizing recipe:
Thoroughly rinse pork shoulder under running water, pat dry with paper towels. Cut shoulder into 2-3 equal sections and score ¼” deep slits into meat on all sides. Combine the two vinegars from the tenderizing mixture and cover all sides of the shoulder. Next, generously sprinkle shoulder with Ho-Lotta Seasoning mix and rub well into the meat. Seal in a plastic bag and let marinade for several hours to overnight.

Marinade & Cooking Recipe:
In the water/drip pan of the smoker, combine all of the smoker marinade ingredients, then fill pan 1-2” from the top with hot water. This is most easily done after the pan has been placed in the smoker. Adjust the coals or burner for slow cooking (~225 F) and smoke until cooked to an internal meat temp ~185-200 F. Allow a cooking time of about 6-8 hours depending on size of smoker, intensity of heat, etc. Turn the shoulder over halfway through the cooking process for even cooking, but avoid opening the smoker too much during the process. Hint: Water soaked pecan, hickory, or apple chips can be added throughout the cooking for additional flavor. You can soak these overnight in water.

Final Preparation:
On a wooden cutting board set pork shoulder aside to cool for 20-30 minutes. Using a large butcher knife, chop pork into pieces. While chopping pork, place BBQ sauce in a small saucepan and simmer. Take chopped pork and mix with warm BBQ sauce, spoon onto your choice of bread.