Mix vinegar and hot
sauce in doubled up
can liners; marinate
pork in fridge 8-24
hours.
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.
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
