Pulled Pork Sandwich

Prep the pork: The night before, apply a thin layer of yellow mustard all over the pork shoulder (this helps the rub stick). Mix dry rub ingredients and coat the entire shoulder generously. Wrap in plastic and refrigerate overnight.

Set up smoker: Prepare your smoker for indirect heat at 225-250F. Use hickory or oak wood for authentic NC flavor. Fill a spray bottle with apple cider vinegar for spritzing.

Start smoking: Remove pork from refrigerator 1 hour before cooking. Place fat-side up on the smoker. Maintain temperature between 225-250F throughout the cook.

The long cook: Smoke for approximately 1.5 hours per pound (12-15 hours for a 10lb shoulder). Spritz with vinegar every hour after the first 3 hours. Don't open the smoker too often!

Make the vinegar sauce: While smoking, combine all sauce ingredients in a jar. Shake well. Let sit at room temperature for flavors to meld. Shake again before using.

Prepare the coleslaw: Toss shredded cabbage and carrots. Mix mayo, vinegar, and sugar separately, then fold into cabbage. Season with salt and pepper. Refrigerate until serving.

Check for doneness: The pork is ready when it reaches 195-205F internal temperature and a probe slides in like butter. The bone should pull out cleanly.

Rest and pull: Rest the pork for 30-45 minutes, loosely tented with foil. Using meat claws or forks, pull the pork into shreds, discarding excess fat. Include some of the flavorful bark pieces.

Sauce the meat: Toss pulled pork with the vinegar sauce - start with about half and add more to taste. The meat should be moist but not swimming. Eastern NC style uses no ketchup!

Assemble and serve: Pile sauced pulled pork on soft buns. Top with a generous heap of coleslaw. Serve with extra vinegar sauce on the side and plenty of napkins!