Yield: 8 servings

6 lb. pork butt
1 Tbsp. salt
1 tsp. ground black pepper
1 cup Vinegar Barbecue Sauce (recipe follows)
1 cup Black Jack Barbecue Sauce (recipe follows)
8 sandwich buns, split and toasted

VINEGAR BARBECUE SAUCE (MAKES 4 CUPS):
1 2/3 cups ketchup
1/2 cup white vinegar
1/4 cup water
1/4 cup brown sugar
2 Tbsp. Worcestershire sauce
4 tsp. paprika
4 tsp. chili powder
4 tsp. dry mustard
1 tsp. salt
3/4 tsp. ground cayenne pepper

BLACK JACK BARBECUE SAUCE (MAKES 4 CUPS):
2 Tbsp. vegetable oil
1 yellow onion, diced small
2 Tbsp. minced garlic
1/4 cup chili powder
2 Tbsp. minced jalapeño, or to taste
1 cup tomato paste
1 cup brewed coffee
1 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup lightly packed brown sugar
1/2 cup apple cider or apple juice

1. Preheat gas grill to medium-low; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread coals in an even bed on one side of the grill. Clean the cooking grate.
2. Season pork butt with salt and pepper. Grill, covered, over indirect heat, turning once every 15 to 20 minutes, until meat is completely cooked and very tender, 21/2 to 3 hours. Baste the pork with the Vinegar Barbecue Sauce as necessary to keep the meat moistened.
3. Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds. (This can be done up to 2 days in advance.)
4. Combine the pulled pork with the Black Jack Barbecue Sauce in a saucepan over medium-low heat. Heat, stirring gently, until the meat is very hot, about 10 minutes. Serve on the toasted buns with coleslaw.
5. For vinegar barbecue sauce: Combine all ingredients. Whisk until thoroughly mixed. Serve immediately, or store in the refrigerator in a covered container for up to 3 weeks.
6. For Black Jack Barbecue Sauce: Heat vegetable oil in a heavy 2-qt. saucepan over medium heat. Add onion and garlic and saute until translucent, about 3 minutes. Add chili powder and jalapeño, and saute for 1 minute. Add the tomato paste and cook, stirring constantly for 2 minutes.
7. Add all the remaining ingredients and simmer, stirring occasionally, for 10-125 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month. The Pulled Pork Barbecue Sandwich is served on toasted buns with coleslaw.

From: The Culinary Institute of America's Grilling.