Bbq Pork Butt

4 ingredients
3 steps

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. 1
    Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
  2. 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. 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.

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