• Combine the spice ingredients. I like to put them in a shaker so you can really mix them and get an even spread.
• I used my Big Green Egg. An alternative if you don’t have a smoker would be to sear on all sides on your charcoal grill and even a gas grill, then finish in the oven wrapped in foil at 250. Degrees. Prepare your smoker for cooking. You want to smoke at about 250.
• Pat the pork dry and rub with olive oil all over. Shake the spice mixture on all sides. Place the pork fat side up on your smoker and cook until the bone easily comes out or an internal temperature of about 200. You want to periodically spray the pork with the vinegar. After the pork has cooked about 5 or 6 hours when the fat starts to split I like to wrap in foil. Place back on the grill and cook for another 5 hours.
• Remove the pork from the smoker and allow to rest. When it is cool enough to handle, shred the pork. You can probably shred it with a couple of forks, or just your hands. If you've cooked until the temperature is 200 it will just fall apart.
• At this point I douse with some of the vinegar and the bbq sauce and combine.
• Heat a pan or griddle . Butter each side of your buns and cook until lightly browned. Add about a tablespoon BBQ sauce to the top and bottom of each bun. Pile high with the pulled pork. Add more BBQ sauce. Pile some of the slaw on top, place the top bun and serve. Enjoy!

For the Slaw

• Combine all the ingredients for the dressing. Shred your cabbage and grate your carrot. Add to a large bowl and toss with the dressing.