No sauce just rub and a little spritz of apple juice every half hour- fourty five minutes. I pulled it off when internal hit 155, double wrapped in foil to rest for half hour before slicing. Juices were pouring out. It was so tender you could've shredded it like pulled pork. It maybe the best one I've ever done. I wish I would've had some blues hog bbq sauce on it!
The potatoes are great. Lay a long wooden spoon in each side of potato and make your slices(after seasoning). Bake @400 for 1 hour. After 30 minutes baste in olive oil/melted butter with some basil thrown in. When there's 10-15 minutes left remove again and they should peel apart good enough to add your cheese. I used shredded cheddar for salads, but prefer slicing little thin squares off the block and sticking them between each individual peel. That method is pretty time consuming though! Pop them back in the oven until the cheese melts then devour.
