Bubba Tom's Eastern North Carolina Style Barbeque (Short)

      1    5-8 pound boston butt pork r       12 oz Apple cider vinegar
      1    Apple cider vinegar                 2 tb Cayenne pepper flakes
      4 tb Cayenne pepper flakes                    ---------------------
      8 bn Garlic                              1 tb Salt
           -----pan sauce-----                 2 c  Water

  Recipe by: Tom Solomon

  While nothing can duplicate the sweet ambrosia of slow, pit-cooked,
  whole hog this comes close.

  First, get yourself some pork shoulders or Boston Butt roasts, as many as
  your smoker will hold comfortably. I use a Brinkmann Professional Pit
  Smoker with an offset firebox, but you can do this with a vertical
  Brinkmann water smoker as well. The key is providing a moist, smoky,
  indirect heat for a long period of time.

  What I do is put a bag of charcoal in the firebox, open the vents, light
  it, and let it burn down to coals. Then I add wood (generally oak, since
  hickory is scarce up here)--two parts wet (soaked) wood to one part
  dry--regulate the dampers, and put the shoulders or butts, fat side up, in
  the cooking chamber. Beneath the meat I put a drip pan half-filled with
  apple cider vinegar. You must keep the heat between 180-260 degrees
  throughout the smoking process; the optimum range is 220-240 degrees.
  Normally, I'll add apple wood to the firebox as well, and I always add
  between 5-7 whole heads of garlic during the process. Keep the firebox fed
  and a good smoke going for between 8 to 10 hours. Do not open the cooking
  chamber to baste the meat--the only time you open the cooking chamber is
  when the temperature spikes above 260 degrees, and you open it only long
  enough to bring the temperature back in the proper range. By the time the
  smoking period is finished, the outside of the pork will have a golden
  amber to dark brown crust.

  Now, take the meat and put it in a covered Dutch oven. If it's too dark
  outside to continue, preheat your indoor stoves' oven to just under 300
  degrees; otherwise, just raise the temperature in the cooking chamber a
  like amount. Get a quart-sized Mason jar; fill it halfway with apple cider
  vinegar, add one (or more) teaspoons of red pepper flakes, and fill the
  rest of the jar with water. Dump this into the Dutch oven with the pork,
  cover, and cook until the meat falls from the bone, about 2 more hours or
  so.

  When the meat is done, let it cool a bit. [NOTE: If you're too tired, you
  can stop here for the day--cover 'em up, put them in the fridge, and warm
  'em up the next morning and continue the procedure]. While it's cooling,
  fill some 16 ounce bottles with apple cider vinegar, adding about a
  teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with
  those pull-down caps, any excuse for buying good beer...). When the pork
  has cooled enough to handle (I use latex gloves) pull it into thumb-sized
  chunks, discarding as much fat as possible. Pack roughly 3 pounds of
  barbeque into a large frying pan (I use a Number 10 size cast iron
  skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and
  pour it into the pan. Add about 12 ounces of your apple cider vinegar and
  red pepper sauce, turn the heat to medium, and let the liquid slowly simmer
  off, stirring frequently, until the sauce just barely oozes over the top of
  your spatula when you press down on the barbeque with it. Remove from heat,
  and congratulate yourself--you've just made a fine batch of Eastern North
  Carolina Style Barbeque.