• 1 boneless pork butt about 4 pounds
• 3 tablespoons dark brown sugar
• 2 tablespoons emerils original essence
• 1 tablespoon salt
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne
• 8 hamburger buns

Wet mop basting sauce:

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon cracked black pepper
• 2 teaspoons salt

Barbecue sauce:

• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup packed dark brown sugar
• 1 tablespoon yellow mustard
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper

• Place the pork in a baking dish
• In a bowl, combine the sugar, essence, salt, cumin, paprika, pepper, and cayenne
• Rub the seasoning evenly over the pork to coat
• Cover with plastic and refrigerate at least 4 hours or overnight
• Preheat an oven or smoker to 225 degrees f.
• Bring the pork to room temperature and place in a roasting pan fat side up
• Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes until fork tender about 7 to 8 hours
• Remove the pork from the oven, cover with foil and let rest for 30 minutes (or using an oven bag, cook for 3 hours at 325, or use crockpot)
• With a knife and fork or two forks, pull the meat apart into small slices or chunks
• Toss with the some of the pan juices to keep the meat moist
• Add barbecue sauce to taste or serve on the side
• Divide the pulled pork among the hamburger buns

BBQ Sauce:

• In a bowl combine all the ingredients and whisk well to dissolve the sugar
• Place in a squeeze bottle and dress the pulled pork sandwiches to taste

Wet Mop Basting Sauce:

• The night before you cook the pork combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight