Yield: Makes 8 Servings
- 6 lb pork butt
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 cup Vinegar Barbecue Sauce (recipe follows)
- 1 cup Black Jack Barbecue Sauce (recipe follows)
- 8 sandwich buns, split and toasted
- Preheat a gas grill to medium-low; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
- Season the pork butt with salt and pepper. Grill, covered, over indirect heat, turning every 15 to 20 minutes, until the meat is completely cooked and very tender, 2 1/2 to 3 hours. Baste the pork with the Vinegar Barbecue Sauce (recipe follows) as necessary to keep the meat moistened.
- Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds. (This can be done up to 2 days in advance.)
- Combine the pulled pork with the Black Jack Barbecue Sauce (recipe follows) in a saucepan over medium-low heat. Heat, stirring gently, until the meat is very hot, about 10 minutes. Serve on the toasted buns with the Coleslaw.