16 ounces apple cider vinegar
2 ounces red hot sauce
2 ounces freshly squeezed lemon juice
4 ounces light brown sugar
1 teaspoon red cayenne pepper
1 1/4 teaspoons crushed red pepper
Salt and black pepper
One 8- to 10-pound pork shoulder with skin
Serving suggestions: baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side
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