We could be here all night

Instead of a whole pig this year, we went with pork shoulders -- to make pulled pork sandwiches and po' boys -- and ribs. Then there's the burgers, dogs and sausages, of course. To get the pulled pork done and have time to pull and shred it, I'm doing it overnight Thursday night into Friday. I put a heavy rub on them and will be basting with a vinegar and red pepper sauce. I think I have enough Jim Beam to get me through this night. I put them on shortly after 10 p.m. They should be ready around 6 a.m.
Here's a quick slideshow of them going on the grill.