Pork is the heart and soul of American barbecue, especially in the South. Learn how to smoke a spectacular whole pork loin roast, complete with ribs, loin, and tenderloin, on a wood-burning rotisserie. Next, pork shoulder slathered with herb paste and served with peppery West Virginia mustard sauce. And speaking of Virginia, you’ll also learn how to cure and hickory-smoke a spectacular shoulder ham and serve with barbecued cabbage with smoked cheese and chorizo.