Three-Alarm Barbecue

1. 1

   Trim fat from roast. Combine pork and next 6 ingredients in a large zip-top plastic bag. Seal; marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade.

2. 2

   Soak hickory wood chunks in water 1 to 24 hours. Drain well. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes. Place hickory chunks on top of coals. Place water pan in smoker; fill with hot tap water.

3. 3

   Coat grill rack with cooking spray; place roast on rack in smoker. Cover with smoker lid; cook 3 to 4 hours or until a meat thermometer registers 155u00b0. Refill water pan with water and add additional charcoal to fire as needed.

4. 4

   Remove roast from smoker; cover and let stand 10 minutes or until thermometer registers 160u00b0. Separate roast into bite-sized pieces, using 2 forks. Place roast pieces in a medium bowl.

5. 5

   Place reserved marinade in a small saucepan over medium heat; bring marinade to a boil. Remove from heat. Pour over pork, and toss well.

6. 6

   carbo rating: 3

* Per serving · 4 servings · Values may vary.