Add a few Tablespoons of olive oil to a stainless steel skillet or fry pan. Add the pancetta or bacon and brown until crispy. Remove from pan and let rest on a paper towel to soak up some of the grease.
While the pancetta is in the pan. Chop the shallot and garlic. Add to the pan once pancetta is removed. Saute shallots and garlic for a minute or two. Try not to let the garlic burn.
Add the two bags of shredded brussel sprouts (or halves if you chopped the sprouts yourself). Add a little more olive oil and mix it up in the pan. Put the lid on, but leave it cracked. This will help the brussel sprouts cook a little quicker.
I don't like soggy sprouts, so I steam for a few minutes until they're just tender. Add cracked black pepper to taste and mix. Return the pancetta to the pan.
Shake about a teaspoon of the hickory smoked vinegar onto the mixture and mix. Add more if you want a smokier flavor. You could also substitute cider vinegar here (it will be sweeter) or even use a few dashes of Worcestershire sauce.