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.