1 5-8 pound boston butt pork
12 ounce apple cider vinegar
1 apple cider vinegar
2 tablespoon cayenne pepper flakes
4 tablespoon cayenne pepper flakes
8 bunch garlic
1 tablespoon salt
pan sauce
2 cup water
Put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then add wood (generally oak) 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 put a drip pan half-filled with apple cider vinegar. Keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. 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. [If you're too tired, you can stop here for the day--cover them up, put them in the fridge, and warm them 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. When the pork has cooled enough to handle , pull it into thumb sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan. 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.