Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1/4 cup hot sauce
- 1/4 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Instructions
Method: Slow smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Mix hot sauce, barbecue sauce, vinegar, brown sugar, Worcestershire sauce, and seasonings.
- Coat pork chunks with the sauce and let marinate for 1 hour.
- Place pork on the EGG and smoke for 4-5 hours, basting occasionally.
- Remove from heat and let rest for 10 minutes.
- Serve with extra sauce and enjoy!
