North Carolina-Style Barbecue Pulled Pork

1. In a small bowl, combine paprika, light brown sugar, celery salt, garlic salt, dry mustard, black pepper, onion powder, and salt. | 2. Rub the seasoning mix evenly over the entire pork roast. Cover and refrigerate overnight for maximum flavor.

1. Preheat your oven to 325°F (163°C). | 2. Place the pork roast in a large disposable aluminum roasting pan.

1. In a small bowl, mix together the melted butter and liquid hickory smoke. | 2. Pour the basting marinade over the pork roast, ensuring it’s well coated. | 3. Cover the pan with aluminum foil.

1. Oven Method: Roast for approximately 4 1/2 hours, or until the pork becomes tender enough to start "pulling" away. Turn the pork every hour and baste every 30 minutes. | 2. Grill Method: Alternatively, cook the pork over white-hot coals, covered, for 3 to 3 1/2 hours, basting and turning frequently.

1. Once the pork is tender, transfer it to a cutting board. | 2. Drain any excess juices from the pan. | 3. Slice the roast, then pull the meat apart, trimming any fat, and return the pulled pork to the roasting pan.

1. In a large bowl, mix cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes. | 2. Pour the sauce over the pulled pork, stirring to ensure the pork is fully coated. Cover with aluminum foil.

1. Place the pan back in the oven (still at 325°F) or on the grill. | 2. Cook for an additional 1 1/2 hours, stirring every 30 minutes to ensure the pork remains moist and the flavors meld together.