Serious Eats - seriouseats.com

Ahh, Eastern North Cackilackey-style. It's my preferred dressing to the tomato-based Western Tarheel sauce. But when I cook pork butts this way, I always go bone-in, and usually a little lower heat. I've got an oblong grill, so it's easier to keep the butt away from the heat. It sometimes takes an hour longer, but it's worth it.

I've also got to stop inviting friends over when I make this, because I've never seen one last more than twenty minutes. In fact, I've barely ever had a second sandwich!