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Ingredients

• For dry rub
• 3 tablespoons coarsely ground black pepper
• 3 tablespoons (packed) dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons coarse salt
• 1 teaspoon cayenne pepper
• 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
• For 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
• 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
• 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
• 12 soft hamburger buns with seeds, split

Description

In This Recipe, A "dry Rub" Of Brown Sugar, Pepper, Paprika And Salt Flavors The Meat Before It Is Cooked, And A Vinegary "mop" Is Brushed Onto The Pork To Add More Taste As It Is Smoked. Once Cooked, The Meat Is "pulled," Th

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