Directions

1. Place the pork in a rimmed baking sheet lined with foil or butcher’s paper. Sprinkle the meat with Sweet Preacher and use your hands to evenly coat all sides. Allow the pork to marinate at room temperature for 1 hour, or tightly wrap with plastic and refrigerate up to 2 days in advance.

   
   

2. About 1 hour before smoking, remove the pork from the refrigerator. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.
   

3. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1 inch of warm water on the side with no coals, and add a few wood chunks. Carefully wipe the grill grates, then carefully wipe with a lightly oiled towel again.
   

4. When the fire begins to produce a steady stream of smoke, place the pork over indirect heat, close the grill, vent the grill for smoking, and smoke for 6 to 8 hours, until the meat shreds easily with a fork and an instant-read thermometer inserted into the center of the roast reads 200°F- 205°F. After the first two hours of cooking, use a brush or mop to moisten the exterior of the meat with Cousin Vinegar Sauce. Add additional hot coals or wood chunks as needed to maintain a steady temperature of 250-275°F.
   

5. Remove the pork from the heat and allow it to rest in a baking dish (to capture its juices) for at least 15 minutes, or up to 30 minutes before serving. Use two forks to shred the pork, tossing it with its juices; serve as desired, with additional Cousin Vinegar Sauce on the side.