Slowly smoke the Boston butt in an outdoor smoker until meat is cooked through and falling from the bone, about 10 to 12 hours. Remove the pork from the smoker and remove the bone and excess fat. Pull the meat apart with your hands.
Once pulled, add the black pepper, red pepper, sugar, and BBQ sauce to the meat, to taste. Boil the vinegar and pour over the meat and spices. Mix well.
Let the pork and BBQ mixture sit a few hours before serving for more flavorful meat.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brushy Mountain Smokehouse and Creamery