Pit-style Pork Roast Robert

Ingredients

1,300 gr pork shoulder roast
1 hickory chips
240 ml cider vinegar
120 ml prepared mustard
65 gr sugar
18 gr chili peppers
28 gr butter
10 ml worcestershire sauce
3 gr salt
3 gr chili powder

Instructions

At least one hour before grilling, soak wood chips in enough water to cover. Drain wood chips. Prepare mustard sauce as directed below. In covered grill, arranged preheated coals around drip pan; test for low heat above pan. Sprinkle 4 cups of the wood chips over coals. Insert a meat thermometer into thickest part of meat, without touching fat or bone. On grill rack, place meat over pan but not over coals. Grill, covered, 3 hours or until well-done or 80ÂșC . (allow 35 to 40 minutes per pound). Adjust vents and add more charcoal and wood chips as necessary. Brush often with sauce during the last hour. Prepare sauce by combining all ingredients in 1 litre saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. Let stand at least 1 hour before serving.