Barbecued Boston Butt Roast with Barbecue Sauce

If there is ever another Civil War in the United States, there is a good chance it will be over barbecue and barbecue sauce. This is a Carolina-influenced sauce, and it is my personal favorite.

Barbecue:

6 cups wood chips, preferably hickory

1 ½ tablespoons paprika

1 tablespoon firmly packed brown sugar

1 tablespoon salt

2 teaspoons black pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

½ teaspoon cayenne pepper

1 (7- to 9-pound) Boston butt roast (bone-in)

Sauce:

2 cups apple cider vinegar

½ cup ketchup

¼ cup firmly packed brown sugar

1 tablespoon salt

1 tablespoon black pepper

2 teaspoons crushed red pepper flakes

To make the barbecue: Prepare the smoker or grill according to directions. If using a smoker box soak the wood chips for 30 minutes before adding to the box. In a small bowl place the paprika, brown sugar, salt, pepper, mustard, garlic powder, and cayenne pepper and stir to mix. Sprinkle the rub over the meat, covering well. Cut slits in the meat and sprinkle the rub deep inside.

Cook on prepared smoker or grill at medium-low heat for approximately 6 hours, adding more wood to the smoker box as necessary. The internal temperature should be 195 degrees. Let the pork rest for 30 minutes and then pull apart. Cover. Serve with barbecue sauce.

To make the sauce: In a small bowl combine the vinegar, ketchup, brown sugar, salt, black pepper, and red pepper flakes. Whisk until the sugar and salt are dissolved. Pour in a jar and place in the refrigerator. The sauce will keep for several weeks.

Makes 12 to 14 servings. (Makes 2 ½ cups sauce.)

NOTE: Feel free to substitute your own favorite barbeque sauce. My feelings won’t be hurt in the least.