1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons 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 (8 pound) pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder and salt.
Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap in plastic. Chill in the refrigerator 8 hours, or overnight.
Prepare an outdoor grill for indirect heat. Lightly oil the grate. Place a few hickory chunks on the hot coals. Place pork butt roast over drip pan. Cover grill and cook pork at least 6 hours, until the internal temperature reaches a minimum of 160 degrees F (75 degrees C). Check hourly, adding fresh coals as necessary to maintain even heat.
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-size pieces with a fork.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper and white pepper. Continue to whisk until brown sugar and salt have dissolved completely.
In a large saucepan, place shredded pork and vinegar sauce. Cover and place on the grill over low heat for approximately 1 hour.
Makes 10 servings.