South Carolina Pulled Pork
Mustard Based BBQ Sauce
Big Time BBQ Rub
Bob in Georgia's Dip

Rub the Pork Shoulder with apple cider vinegar then a little oil......
Pat on the dry rub (lots) and wrap in saran wrap and let it sit in the
refrigerator for 24 or so hours. ...
Get the smoker going with lump charcoal then add 2-inch chunks of wood
for smoke
Put on the pork shoulder or two or three........The bigger the
better..(6lbs or bigger)...
Every 1 or 1 1/2 hours Mop it with a mix of mustard, apple cider
vinegar, oil mixed with the dry rub...
Add more fuel as needed ...same with the wood chunks....
I use a little apple cider vinegar in the water.
In about 8 hours it should be done, given a smoker grate temperature of
250...
Give it the fork test..if your can easily twist a fork in it is
done......the bones should pull out easily....the meat should look as if
it can no longer support its self, slumped down, this means that the fat
has rendered and the connective tissue has broken down. 
Less objectively the pulled pork should be done when it reaches 192..
Pull it apart and serve with rolls, coleslaw and sauce.

Enjoy

Smoking in Chicago,
Gary
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South Carolina Mustard Barbecue Sauce:
 
  2/3      cup          yellow prepared mustard            
  1/2      cup          white sugar                        
  1/4      cup          light brown sugar                  
  1        cup          cider vinegar                      
  2        tablespoon   chili powder 
(I use chile guajullo molido and ancho instead)                      
  1        teaspoon     black pepper                       
  1        teaspoon     white pepper                       
  1/4      teaspoon     cayenne pepper   
(I add crushed red pepper and if I want it even hotter I use fresh
ground piquins)                  
  4        drop         tabasco sauce  
(I use a Louisiana style hot sauce and lots of it
instead)                     
  1/2      teaspoon     soy sauce                          
  2        tablespoon   butter                             
 
 Combine all ingredients except soy sauce and butter in saucepan and
 simmer 10 minutes.  Remove from heat. Stir in soy sauce and butter.
 May be used as a basting sauce for barbecue meat or as a condiment.

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Big Time BBQ Rub

I typically make a 3X-5X batch, but do not use 3X-5X the salt.

8       Tablespoons paprika (I use hot Hungarian)
3       Tablespoons cayenne
5       Tablespoons freshly ground black pepper
6       Tablespoons garlic powder
3       Tablespoons onion powder
6       Tablespoons salt (I use kosher)
2-1/2   Tablespoons dried oregano
2-1/2   Tablespoons dried thyme   
2       Tablespoons Guajullo Molido Powder (dried mexican pepper, if you
can't get                          guajullo, chipotle works just fine,)
2       Tablespoons Ancho Powder

I also make up a few separate smaller batches with either pequin,
habanero or both, I use the habanero rub for myself or anyone who likes
heat. Pequin peppers do a good job of amping up the heat, about 50% as
hot as habanero.

One of my BBQ secrets is to freshly grind spices whenever possible. For
example, I do not buy cayenne powder, I grind crushed red pepper to a
powder in a spice grinder. Ancho, I buy the whole dried pepper, toast it
in a pan then grind.  

I do not use an appliance specifically designed for spices, I use an old
coffee grinder, but if you use a coffee grinder don't use it for coffee
also. A coffee grinder sells for about 20 dollars, at most, new.

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Bob in Georgia's Sauce (Eastern North Carolina Style)

2 cups vinegar
2 tablespoons salt
1 tablespoon red pepper flakes 
(black pepper also if you desire)