Instructions: Prepare a smoker. Season the pork shoulder with sea salt, pepper, and paprika, and smoke for 6 hours at 195 degrees.

After 2 hours, add chunks of soaked hickory wood chips to the smoker. When the meat is cooked, remove it from the smoker and let it sit for about an hour.

Slice the meat off the bone, then chop it into shreds. Serve on hamburger buns with Carolina Barbecue Sauce.

This recipe yields about 20 to 25 servings!

Comments: We have many different types of barbecue in our country. Shredded pork barbecue takes hours to smoke and is mindless cooking, a good thing to make during the colder weather. Carolina-style vinegar barbecue sauce is slightly sour compared to the molasses and sugar based red barbecue sauces of the North and Southwest. It can serve quite a crowd, which makes it an excellent dish to serve for large parties!

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