BBQ Pork Butt

THE most affordable way to feed a large crew. Slow cooking is the key; I allow 8 hours on a low grill (225). Serve on good rolls...topped with cole slaw is traditional southern style.

• Ready In: 192 hrs 10 mins
• Serves: 20-25

Ingredients

• 8 (10 lb) packages  pork shoulder butt
• 1⁄2 gallon white vinegar
• 2  cups  hot sauce
• 2  cups barbecue sauce (I like Kona Coast Island Teriyaki)

Directions

1. Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
2. Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
3. Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.