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“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:
192hrs 10mins
SERVES:
20-25
UNITS:
US

Ingredients Nutrition

  • 8 (10 lb) packages pork shoulder butt
  • 12 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.

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