Sergeant Major's Profile
I got this recipe from the North Carolina Pork producers booth at the state fair one year and have been making it since to rave reviews.
1 4 to 5 pound pork Boston Butt.
Use a dry rub of your choice. Place the pork in the crock pot. I set it on an upside down saucer to keep it out of the liquids and grease. Add the wet ingredients and set the crock pot on low. Cook for 10 to 12 hours. Cool, pull meat from skin, bones and fat. Pull meat with two forks to shred. Serve with a barbeque sauce of your choice.
I own two stove top smokers one a large one similar to the standard size Cameron and on the size of their small one, neither however are Cameron smokers. The small one is in fact a Swedish one I got at a thrift store. I smoke mostly chicken breasts and boneless pork ribs to use in recipes such as pozzole con puerco and gumbo or jambalaya. I even smoked some fresh chorizo link sausage to add to some caldo verde. I smoke much longer than most of the recipes advise using a fairly low temperature. I use wet mini wood chips not sawdust. I keep the chips in a plastic container with water in it. Nothing so far has come out steamed rather than smoked and everything has had a delightful smoke flavour. I follow the instructions with regard to foil under the chips and some form of grease on the rack and have had no problems to date.