• 1 Boston butt (bone-in pork shoulder roast; 7 to 10 pounds)
For the rub
• 2 tablespoon paprika (I prefer smoked paprika)
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika (posh)
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
For the sauce
• 1⁄2 cup distilled white vinegar
• 1 cup bourbon (don’t get flavored stuff like honey, seriously)
• 3 tablespoons hot sauce
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
1. Combine the rub ingredients in a bowl. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.
2. Set up the grill for indirect grilling and place a drip pan in the center.
3. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 5 to 8 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.
4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
1. Wearing heavy-duty rubber gloves if desired, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds. Transfer the shredded pork to a non reactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.
2. To serve, mound the pulled pork on the hamburger buns and top with coleslaw (and more Bourbon, and an onion ring).