North Carolina Style. I buy a 12-15 lb. shoulder and have it cut into quarters by the butcher. 3-4 lb. mini boston butts. The Rub: 1 tablespoon mild paprika 2 teaspoons light brown sugar 1 1/2 teaspoons smoked paprika 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon dry mustard 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon ground red pepper The Mop: 1 cup apple cider vinegar 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 tablespoon coarse salt 2 teaspoons vegetable oil The Sauce: 1/2 cup apple cider vinegar 1/2 cup catsup 3 tablespoons light brown sugar 1 tablespoon molassas 1/2 teaspoon black pepper . . . . . Liberally apply the rub to all sides of the pork the night before...plastic wrap and refrigerate overnight. Set out pork at least 1 hour early to allow it to approach room temperature. Set up your BBQ for indirect grilling and oil the grill. Fill your drip pan with half a gallon of cheap bottled apple juice i.e. Dollar General brand. Smoke for 6 hours or 150 degrees adding 1/2 cup soaked hickory chips and mopping every 1/2 hour, adding coals as necessary to maintain 215 to 250 degrees. Wrap tightly in 3 full sheets of aluminum foil and bake in the oven at 300 degrees until the it reaches 190 degrees. Pull from oven, but leave wrapped completely for 10 minutes. Unwrap and tent with the foil for 20 minutes. Shred with two forks. Add finishing sauce and mix until coated. Keep it warm. Butter and toast buns. Serve...with more sauce, coleslaw topping or just the way it is (my favorite). ^ On the Weber Kettle Grill ^The set up...indirect heat, drip pan with apple juice. ^ Four hours in. ^ Out of the oven, 190 degrees...tented and resting for 20 minutes. ^ Shredded, ready for finishing sauce. ^ Plated and delicious.