Pulled Pork and Mop Sauce
7 pounds pork picnic or butt roast
3 cups cider vinegar
1 cup water
1 tablespoon dry mustard
1 onion, minced
1/4 cup black pepper, ground
2 tablespoons salt
4 cloves garlic, minced
1 teaspoon cayenne
Mix pepper, sugar, paprika, cayenne, salt, mustard and powder in
a small bowl and massage the pork well with about 1/2 of the rub.
Let the pork rest overnight in a plastic bag in the refrigerator.
Take the pork out and apply a second coating of rub. Let it sit
at room temperature for about 45 min. Prepare the smoker to smoke
at about 200 F.
To make the mop, combine the vinegar, water, mustard, onion, pepper,
salt and any remaining rub and cook over low heat. Put the pork
into the smoker and smoke.
Cook to internal temp of 170 to 180. If you want to mop, do so
about every 50 to 60 minutes or so.
Remove pork and let it rest and cool. Pull the pork from the bone
into bite sized chunks. Serve with bbq sauce on fresh buns