Method
1
Rub pork with paprika, sugar, salt and pepper, refrigerate overnight.
2
Smoke at 225F over hickory for 8 hours until the bark is dark and the meat probes tender.
3
Whisk vinegar, pepper flakes and a little salt for the mop sauce.
4
Pull pork with two forks, douse with vinegar mop and pile onto buttered buns with slaw.