2 boneless pork shoulder halves (aka Boston butt) ~ 6lbs total
Note: This recipe is for 6 lbs, and since most butts are ~3 lbs, the mop and rub recipes can be halved to do only a single butt.
3 T coarse black pepper
3 T brown sugar
3 T paprika
2 T kosher (coarse) salt
1 t cayenne pepper
1 c apple cider vinegar
1/2 c water
2 T Worcestershire sauce
1 T black pepper
1 T coarse salt
2 t vegetable oil
1/2 t liquid smoke (if not smoking in a smoker)
Rub the butt with the dry rub and refrigerate for at least a few hours, or o/n.
Put butt in the slow cooker (or dutch oven) and pour mop over it. Cook on low (~300F) until your can pull the pork apart easily with a fork (probably >=5 hours).
Alternatively, BBQ at 225-250F in smoker with hickory chunks or chips. Occasionally baste with mop. Smoke for 8-10 hours, or until the internal temperator is >190F. You can cover with foil after 5-6 hours to keep moist if desired (a maneuver called the “Texas crutch” that is often used for brisket).
Take out, pull apart and remove fat. Mix in some of the juices if desired.