"The only hard thing I found with this recipe was figuring out the controls on my gas BBQ to keep a steady 250 degrees and resisting the urge to peek inside. Patience is the real trick to this recipe. Definitely not for looky-lou's. The smell drove me crazy! I used a 9 1/2 lb bone-in pork shoulder and just followed the directions. This has got to be the most fantastic thing I have ever produced on a BBQ. I thought the sauce was a bit overboard on the vinegar so I sweetened it up a bit for my tastes and doubled up the ketchup. If a dish could rate 6 stars out of a possible 5 - this would be it!