Slow-Roasted Pulled Pork Butt - red pepper

Method

• Preheat the oven to 325F.
• Rinse the pork, pat dry, and season with the red pepper flakes and salt and black pepper to taste, massaging the seasoning into the meat.
• Place the pork, fatty side up, in a large Dutch oven and add the vinegar and water to the bottom of the pan.
• Cover with a tight-fitting lid or foil and roast, undisturbed, for 2 1/2 to 3 hours, until tender.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to a gray ash; if using a gas grill, heat the grill on the lowest setting.
• Pour Says Vinegar Barbecue Sauce over the pork and transfer the meat to the grill.
• Cover and cook for about 15 minutes per side, until slightly charred all over and smoky in flavor, baking with the same sauce while cooking.
• Remove the pork from the grill and let rest, loosely covered, for 10 to 15 minutes before serving.
• Using a fork, pull the meat into large pieces, remove any extra-large chunks of fat, and serve warm with more barbecue sauce.
• For an even easier no-fail approach to pulled pig, use my moms go-to method.
• Place the pork butt in a plastic oven bag and pour the vinegar and 1 cup water over and around the meat.
• Season the meat by rubbing with salt and pepper and seal the bag by tying the open end tightly with kitchen string.
• Place in the middle of a preheated 325F oven and roast, undisturbed, for 2 1/2 to 3 hours, until the meat is fork-tender (see Know-how, page 172) and falling off the bone.
• Serve warm with West Tennessee Thick and Sticky BBQ Sauce (page 307) spooned on top.