Carolina-Style Pulled Pork BBQ

I have worked for years to recreate the fantastic BBQ I used to get in SC...this is about as close as I've been able to get. This recipe requires patience, but is oh-so-worth it. Great way to meet the neighbors, too...they'll be stopping by to see what culinary masterpiece you're creating! :-)

• Ready In: 6 hrs
• Serves: 6-8

Ingredients

• 1 (6 -7 lb)  boston butt (6-7lbs with fat)
• 2  cups cider vinegar
• 1 1⁄3 cups water
• 1⁄2 cup ketchup
• 1⁄4 cup brown sugar, firmly packed
• 4  teaspoons salt
• 5  teaspoons red pepper flakes
• 2  teaspoons fresh ground black pepper
• 2  teaspoons fresh ground white pepper
• 2  drops liquid smoke (optional)

Directions

1. If you prefer, you can use a dry-rub on pork, but is not necessary.
2. When I feel like it, I mix the following and rub the pork the day before grilling with the following: (2T hot paprika, 1t br.sugar, 1/2t celery salt, 1/2t garlic powder, 1t dry mustard, 1/2t onion powder, 1t black pepper).
3. Set up grill (I prefer charcoal) for indirect grilling and add drip pan(to catch grease -- IMPORTANT!).
4. Add soaked wood-chips to charcoal when temp reaches about 325.
5. Add Butt (fat side up) to grill over drip-pan and cover, cook/smoke over indirect heat for about 5-6 hours, or until meat is fall-off-bone tender, adding fresh charcoal briquettes and soaked wood-chips as needed (about 10-12 every hour). You may wish to baste now and then with juices in drip-pan.
6. Remove meat from grill, tent with foil and allow to cool.
7. Once cooled, remove any skin, bones and fat from meat, "pulling" meat into shreds. (I use rubber gloves to avoid burning fingers and the greasy-mess this can make).
8. Place "pulled" meat into non-reactive pan ( I use the grocery-store aluminum pans) and add "mop" sauce to taste. Best if allowed to sit in 200 degree oven for about 1/2 hour after cooking.
9. Great served on buns with fresh cole-slaw!