North Carolina Pulled Pork - Smokehouse Pit Beef

Ingredients

• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 ½ teaspoons hot paprika
• ½ teaspoon celery salt
• ½ teaspoon garlic salt
• ½ teaspoon dry mustard
• ½ teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (½ inch) layer of fat
• Vinegar Sauce (LINK)
• 10 to 12 hamburger buns
• North Carolina-Style Coleslaw (opposite)
• 6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained