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Pork shoulder barbecue
Fruit and vegetables
4 tsp hot
pepper
flakes
Cooking ingredients
2 tbsp kosher
salt
2 tbsp granulated
sugar
1 disposable aluminium f
oil
shallow pan
475ml/17fl oz cider
vinegar
¼ cup packed
brown sugar
2¾ tsp fine
sea salt
1 tsp freshly ground
black pepper
Meat, fish and poultry
1 x 2.2-2.7kg/5-6lb
pork shoulder
, preferably with bone in and skin on (ask for a “Boston butt”)
Other
2 handfuls hickory chips (other types of wood chips can be substituted, such as oak or apple wood)
1 smoker box (see recipe tip)
250ml/9fl oz water
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