Pauly's Big Fat (pork) Butt!
1) Put Boston pork butt into a large cooking pot and add 2 cups of Texas Pete hot sauce (invented and made in North Carolina ) and 2 cups of lemon juice.
Add water until the meats pretty much covered and bring to boil.
Reduce heat and cover.
Simmer until the bone begins to fall out. All done! Easy and good
2) This ones for the charcoal grill, I haven't tried it on a gas grill.
Rub spices into a Boston pork butt. Use what you like, I tend to use Italian seasonings, cayenne pepper, onion salt, whatever's there lol.
Get some of the little hot peppers that come in small serving bottles (Texas Pete also makes a brand of these ) and insert them in incisions you make with a long narrow knife.
Do the same with garlic cut lengthwise.
Throw on some marinade if you like and let it sit for a couple hours.
When lighting the grill put all your charcoal towards one side (you will need a fair amount, it takes awhile) and when ready put the pork close but not over the coals.
Its a big piece of meat so indirect cooking is the best for this.
Put the lid with the vents on the opposite side of where you put the meat on so the heated smoke will be going through it.
Cook for at least 1 1/2 hours, checking often to make sure you have the lower vents set up right to keep the coals going just right.
Don't turn it over anytime soon either, maybe in the last 1/2 hour of cooking, check the temp with a thermometer so you'll know when its close.
Then check temp until done!
This one takes awhile, and a lot of typing too!