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Raleigh-Durham Pork Barbecue

4 pounds boneless pork shoulder (Boston Butt)
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper

Stir together vinegar and peppers. Prepare medium-hot coals in covered grill, banking coals when hot.

Position drip pan in center of grill bed, between banks of coals. Place pork on grill over drip pan, close hood.

Cook for 4 1/2- 5 1/2 hours, basting frequently with vinegar marinade, until pork is very tender. Internal temperature should be 190F to be pullable.

Remove pork from grill, cool slightly; chop meat and serve with hush puppies and coleslaw, if desired.

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