3 lbs pork butt (shoulder), boneless
4 tbsp bbq spice (or as needed)
2 cups ketchup
2 cups apple cider vinegar (or white wine vinegar)
1 cup brown sugar
3 tbsp honey
2 tsp kosher salt
2 tsp worcestershire sauce
1/2 tsp cayenne pepper
1 tbsp black pepper
1Pat the pork dry and spray or rub lightly with vegetable oil. Season on all sides with the bbq spice . Prepare a smoker or grill with a medium hot fire. Add wood chips and bank the coals on the charcoal grill or add a foil chip packet to a gas grill. Grill/smoke the pork for 1 1/2 to 2 hours over indirect heat with the lid closed. For a smoker - set heat to 225 degrees and smoke for 2 hours.
2Remove the pork from the grill or smoker. Place the pork shoulder on a large square of aluminum foil and wrap tightly. Place this in a baking pan and roast at 350 degrees for 2 hours or until the meat is very tender.
3Shred the pork, discarding big pieces of fat and keep warm.
4Meanwhile, heat the ketchup, cider vinegar, brown sugar, honey, salt, worcestershire sauce, cayenne and black pepper in a small sauce pan. Cook over low heat for 10 minutes. Use to generously sauce the pulled pork.
5To serve: Mound the warm pork on soft hamburger rolls, top with a generous amount of country slaw and enjoy!
We ate these every summer when I was a girl. This is "Piedmont" style.