If you have tasted a pulled pork sandwich that is done the right way, there is nothing like it! There are a few different theories on how to make the sauce. My grandfather was the barbeque master in our family, and here is his version.
Decide whether you're going to use an oven or an outdoor smoker. It will work either way. The smoker should be set to around 200 degrees F. You can roast it in the oven at around 300 degrees F. Either way, it will take six hours to get the results you want.
Rub the pork butt with your dry rub, salt and pepper, and whatever other spices you choose, such as the ones suggested above. If you really want the flavors of the rub to sink in, you can refrigerate the pork for an hour afterward, or even overnight.
Place the pork in your roasting pan in the oven or in outdoor smoker. Let it cook slowly. While it is cooking, make your sauce. Mix the cider vinegar, black pepper, red pepper flakes and salt in a pan on the stovetop. Bring this to a boil for two minutes, then simmer and stir. Set aside until you are ready to use it. This sauce sounds simple, but the vinegar and the spices really add to the flavor of the pork.
Cook or smoke the pork slowly until it is falling apart. Test it by sticking a small fork in it and pulling at the edge. If it's ready, pull it out of the oven or out of the smoker. Put it on a large platter and let it "rest" for about 10 minutes to allow the juices to settle in.
While the pork is still warm, take a fork or two and pull the meat. It will shred nicely. Pile it up on a fresh hamburger bun to make your sandwich, top it with the desired amount of sauce, and enjoy. You can also mix the pulled pork with the sauce in a bowl before you pile it on the bun.
For a richer flavor, you can also add a stick of butter to the vinegar sauce mixture as you are preparing it. If you don't prefer the vinegar sauce, add your own favorite barbecue sauce.