Firecracker BBQ Smokehouse Snack

Allergens

Gluten, Wheat

Ingredients

• 1. 2 lbs. pork shoulder 2. 2 cups BBQ sauce 3. 1 cup apple cider vinegar 4. 1/2 cup brown sugar 5. 1/4 cup Worcestershire sauce 6. 1 tbsp chili powder 7. 1 tsp smoked paprika 8. Salt and pepper, to taste 9. 2 cups sliced onions 10. 1 cup all
• purpose flour 11. 1 cup vegetable oil

Instructions

1. Preheat your grill to medium heat.
2. In a bowl, mix together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper to make the sauce. Set aside.
3. Season the pork shoulder with salt and pepper. Place it on the preheated grill and cook for 2 3 hours, or until tender and easily shredded.
4. Remove the pork from the grill and let it rest. Shred the meat using two forks, then mix it back into the grill's heat to keep warm.
5. In a large pan, heat the vegetable oil and fry the sliced onions until golden brown and crispy. Remove from heat and drain on paper towels.
6. In another pan, heat the sauce over low heat until it thickens slightly. Pour half of the sauce over the shredded pork to keep it moist.
7. Serve the pulled pork, fried onions, and extra sauce in a warm, rustic bread bowl or on a platter with crusty rolls.

Chef’s Insight

For an extra smoky flavor, try adding a tablespoon of liquid smoke to the BBQ sauce.

Notes

This recipe is best enjoyed hot and fresh.