I also add Liquid smoke.

1 Boston butt or end-cut boneless pork roast, 5 to 7 pounds


Wood chips or chunks


Salt and freshly ground pepper to taste


Soak hickory or other flavor wood chips in water for 30 minutes.


When coals are ready, place chips directly on charcoal briquettes or in the smoker box in a gas grill.


Season pork with salt and pepper. Place meat on the cooking grate so that heat from the coals is indirect. Cook slowly over low heat for 3 to 4 hours or until an instant-read meat thermometer registers 180 to 190 degrees. (If using gas, use indirect/medium heat.) When ready, the meat should be very tender and falling apart.


Note: Be sure to add coals each hour to keep the heat constant in a charcoal grill.
Pull meat from the skin, bones and fat. Chop finely or shred with two forks. Mix with enough sauce to moisten.


Serve on white buns and top with coleslaw that has been dressed with the barbecue sauce. Serve additional sauce on the side, if desired.


Lexington-style barbecue sauce
Makes about 3 cups


2 cups cider vinegar
1 tablespoon salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
¼ cup brown sugar
½ teaspoon black pepper
½ cup ketchup


Mix all ingredients together and let sit for 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.