Alabama-Style Pulled Pork

Combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter in a heat-resistant saucepan. Place the saucepan over medium-high heat and bring the mixture to a vigorous boil. Add the water, stirring constantly, until it reaches a rolling boil once more.

Prepare the pork butt for smoking by applying the sauce beforehand and then periodically reapplying it during cooking.

Begin the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10, depending on your preference. The longer the smoke time, the more pronounced the 'moke ring', a deep red ring of flavor, will be.

After 6 to 10 hours of smoking, cover the meat with aluminum foil and create a tight seal by folding two sheets together. Place the wrapped package in the center of the foil and bring the edges up to form a cup around the meat. Pour 1 cup of the sauce over the wrapped roast and seal it tightly.

Return the package to the smoker or a 350 degree oven (175 degrees C). If it's on the smoker, increase the heat. Cook until the meat is tender and falls apart easily when pressed with your fingers. This can take up to 2 hours.

Once the meat is cooked, remove it from the smoker or oven and let it cool. Pull the pork apart into large chunks about 1 inch wide by 4 inches long.

Place the meat chunks in a pan and pour enough sauce to cover about 1/4 pound of meat per cup. Heat until the mixture is simmering. Serve immediately or let it marinate for several days. The meat can also be pulled into smaller pieces using two forks, a local term known as 'hredded pork'.