Barbecue Pork Shoulder

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Southern Living


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1 (2-pound) package hickory chunks, divided

2 quarts white vinegar

1/2 cup ground red pepper, divided

5 oranges, quartered and divided

5 lemons, quartered and divided

1/2 cup firmly packed brown sugar

1/4 cup ground black pepper

2 tablespoons lemon juice

1/4 cup liquid smoke

1 (7- to 8-pound) pork shoulder roast

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