Authentic Smoked Pulled Pork

Pat the pork butt dry with paper towels. Liberally season the pork butt all over with Kosher salt. Place on a baking rack in a baking sheet pan and refrigerate (uncovered) for 2 to 12 hours.

Spritz the pork with water. Coat the pork all over with the pork rub.

Prepare your smoker for smoking. Add a water pan on the bottom rack. Fill your wood box with 4 oz of wood chips, preferably hickory, mesquite, pecan, or apple.

Place the pork fat-side down on a grate. Insert your digital thermometer in the thickest part of the roast. Close the door and smoke at 225°F until you reach the stall, usually about 6 to 8 hours, and around 155°F to 160°F. Add another 4 oz of wood chips every hour for the first three hours.

Remove the pork from the smoker and place it on a large piece of heavy-duty foil. Shape the foil up around the pork and gently pour the apple cider around the base of the roast. Tightly seal the foil around the pork, and add another layer. Return the pork to the smoker and continue smoking until an internal temperature of 201°F is reached, usually another 5 to 8 hours.

During the slow-cooking of the pork, prepare the Carolina BBQ sauce by adding all ingredients to a medium saucepan. Bring to a simmer and continue simmering for 10 minutes, stirring often. Remove from heat, and when cool, transfer to a jar/container with a lid. Refrigerate for up to 1 week. Let it come to room temperature (or gently warm) before serving.

Once 201°F is reached, remove the pork from the smoker. Transfer (still wrapped in foil) to a BBQ blanket or a cooler wrapped in towels. Let it rest for 1 to 2 hours.

Gently remove the pork from the foil (saving the liquid) and place in a large roasting pan. Slide the bone out and discard it. Use meat claws, or two forks, to shred the meat.

Add the reserved juices to the meat, and stir in about ¼ cup of the Carolina BBQ sauce. Stir. The meat should be coated but not swimming in the sauce. Add another ¼ cup of the sauce, if desired.

Meanwhile, butter the buns and toast them in a large skillet, on a griddle, or on a grill. Build the pulled pork sandwiches by piling a large mound of pulled pork on the bottom bun. Top with a liberal drizzle of the Carolina BBQ Sauce. Add a layer of coleslaw. Top with the bun and serve at once, with extra BBQ sauce on the side.