North Carolina Style Barbecue

1. Prepare mopping sauce (apple cider vinegar and cayenne pepper flakes).
2. Bring pork roast to room temperature and make several deep incisions all along it. Start fire, using plenty of charcoal.
3. Soak half hickory wood, leave the other half dry. When the fire dies down, put pork roast in the smoker, cover, and start adding hickory wood to fire pan. Every twenty minutes baste the roast liberally with mopping sauce for 6 hours.
4. Put the pork roast in a covered dutch oven, pour the rest of mopping sauce over it, and bake it for one or two hours at 275 degrees, or until the meat is falling apart.
5. Remove, let it cool, then pull the meat into thumb sized or smaller chunks, discarding as much fat as you can. Pack the pulled pork into a 12 ½ inch skillet, turn the heat to medium, and apply a liberal dose of pan sauce.
6. Dissolve the salt in water and dump that into the mix. Stiri frequently, adding more pan sauce as desired.
7. Cook the liquid down until the barbeque is only slightly moist, remove from heat, and serve.