Ingredients
- 1 5-7 pound pork shoulder roast (he calls for bone-in, but we had boneless)
- 1/4 cup firmly packed brown sugar
- 1/4 cup sweet paprika
- 3 tablespoons freshly ground black pepper
- 3 tablespoons coarse salt
- 1 tablespoon hickory-smoked salt or additional coarse salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seed
- 1 teaspoon cayenne pepper
- 1 cup cider vinegar
- 1 small onion, thinly sliced
- 1-2 jalapeño peppers, thinly sliced
- 1 tablespoon coarse salt
- 1/2 bottle beer (this is Scott's addition. The other half is for you.)
- 12 hamburger buns
- coleslaw
- Special equipment - 4-6 cups hickory wood chips, smoker boxes, gas grill or charcoal grill.
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