My 20 pound pork butt, aka "Hogzilla" is finished. I cooked it at about 250 degrees for 21 hours - during a snowstorm. We got 8 inches of snow at our house while I was cooking. For those of you who asked about the size of the butt, it turned our to be 2 pork shoulders weighing in at 10 pounds each. I have them wrapped in foil, waiting. But not before I snuck a couple of bites. Wow! Now I am researching the sauce. I mixed the mustard sauce that I found on this forum. It is equal parts mustard, apple cidar vinegar and honey. Now I'm looking for a spicy red sauce and would appreciate any suggestions. Thanks for all your help with Hogzilla.