Sauce for pulled pork: 1 cup vinegar 3 tablespoons brown sugar 6 jalapenos, minced 1 tablespoon dry rub Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat. Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit Three Potato Salad: 1 1/2 pounds small red potatoes 1 1/2 pounds Yukon gold potatoes 2 pounds yams 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons lemon juice 2 teaspoons celery seed 4 tablespoons chopped scallions Salt and pepper, to taste Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving. Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon Frenchs Dijon mustard 1 1/2 pounds red cabbage, thinly shredded Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref Yield: 10 servings Prep Time: 5 minutes Cook Time: 7 hours 30 minutes