1 5 lb pork shoulder roast
1 hickory chips
1 cup cider vinegar
1/2 cup prepared mustard
1/3 cup sugar
2 tablespoon hot chili peppers -- chopped
2 tablespoon butter or margarine
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
Instructions:
At least one hour before grilling, soak wood chips in enough water
to cover. Drain wood chips. Prepare mustard sauce as directed below.
In covered grill, arranged preheated coals around drip pan; test for
low heat above pan. Sprinkle 4 cups of the wood chips over coals.
Insert a meat thermometer into thickest part of meat, without touching
fat or bone. On grill rack, place meat over pan but not over coals.
Grill, covered, 3 hours or until well-done or 170F. (allow 35 to 40
minutes per pound). Adjust vents and add more charcoal and wood chips
as necessary. Brush often with sauce during the last hour. Prepare
sauce by combining all ingredients in 1-quart saucepan. Over high
heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes,
stirring often. Let stand at least 1 hour before serving.
