Pork Butt Chris Lilly Style

I found this recipe for Eastern North Carolina Sauce that I may try with the left overs. Eastern North Carolina Chopped BBQ Pork Ingredients 6-8 lb - Bone in Boston Butt 4 TBS - Salt 4 TBS - Black Pepper Sauce Ingredients 1 Cup - Apple Cider Vinegar 1/2 Cup - Water 2 TBS - Brown Sugar 2 TBS - Red Pepper Flakes 1 tsp - Salt 1 tsp - Black Pepper 1 tsp - Cayenne Pepper Sauce Directions Combine all ingredients shake well in an airtight container. Can be used immediately or for best results, let sit over night. Directions Combine salt and pepper and very liberally rub entire Boston Butt. Set up grill or smoker for indirect cooking with 8-10 small hickory or apple wood chunks. Put butt on indirect side of the grill or smoker fat side down. Cook in the 250º range (+/- 10-15º) for approximately 2 hours per lb or until the butt reaches 195º and the meat probe slides in and out easily. Double wrap in foil, wrap in a clean bath towel and place into a dry cooler for 1-4 hours. The longer the better and as long as the cooler is not opened it will stay hot for a long time. Unwrap, pull meat apart discarding any excess fat. Finely chop with a knife or cleaver. Toss pork in as much sauce as you prefer. I used 3/4 of the jar.