Pulled Pork

1 pork butt roast 4-5 lbs (or larger)

Rub:

1 tablespoon Ground black pepper
1 teaspoons Cayenne pepper
2 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Dark brown sugar
1 tablespoon dried Mexican oregano
4 tablespoons Paprika
2 tablespoons Table salt
1 tablespoon sugar
1 tablespoon ground white pepper

Mix all ingredients together.
Dry pork with paper towels.
Rub pork with rub mixture, and put in fridge for at least 24 hours, or up to 3 days.
Smoke pork in smoker for 2 hours, mop with a mixture of 1 cup oil, 1 cup cider vinegar, and 1 cup apple cider every 30 minutes. I use pecan or peach wood in my smoker, mesquite or hickory give too strong a flavor for my taste.

Remove pork from smoker and bake at 325 degrees in the oven for 2 hours, covered with foil in a roasting pan.
Remove from oven and place covered roast in a paper bag. Leave for 1 hour. Using forks, shred meat.
Toss with one cup of the barbeque sauce.

BBQ sauce for pulled pork:

1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Serve addtional sauce with the pulled pork, in case anyone wants addtional sauce on their sandwich.
To serve, brown buns, cut side down in a skillet with a small amount of butter. Place pork on bun, and pass the extra BBQ sauce to be added to the sandwich just before eating.