4-6 lbs Boston Butt
Apple cider vinegar
2 TBSP salt
2 TBSB black pepper
1 TBSB cayenne pepper
4 cups hickory or oak chips
10-15 lbs charcoal
1) In a deep dish, place the shoulder with enough vinegar and water to cover
(2 parts vinegar to 1 part water), along with salt, pepper and cayenne. Marinate overnight in refrigerator. Remove from marinade and allow to come to room temperature.
2) Place foil pan on one side of grill and charcoal on other side. Pour a can of beer in the pan (prevents grease from catching fire) Place roast over pan (indirect heat). Add soaked wood chips to fire. Cook covered on grill 4-5 hours. Open lid now and then to allow oxygen to charcoal. Turn roast about half-way through. Meat should pull away easily.
3) Remove roast from grill. Allow to sit 30 min. Pull into shreds. Top with vinegar sauce or your favorite bbq sauce, or just eat as is. Makes great BBQ sandwiches.
1 cup miracle whip
1 tsp mustard (Dijon or yellow)
1/2 cup cider vinegar
salt and epper to taste
2 bags slaw mix
Whisk together all the wet ingredients and add the slaw mix. Toss to coat evenly.
Mix together cider vinegar, salt, pepper, crushed red pepper, and cayenne to taste.