4 pounds boneless pork shoulder (Boston Butt)
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper
Instructions:
Stir together vinegar and peppers. Prepare medium-hot coals in covered
grill, banking coals when hot. Position drip pan in center of grill
bed, between banks of coals. Place pork on grill over drip pan, close
hood. Cook for 4 1/2- 5 1/2 hours, basting frequently with vinegar
marinade, until pork is very tender. Internal temperature should be
190F to be pullable. Remove pork from grill, cool slightly; chop meat
and serve with hush puppies and coleslaw, if desired.
