Carolina Pulled Pork Shoulder with Vinegar Slaw

• 8 lb bone-in pork shoulder
• 2 tbsp yellow mustard
• 1/4 cup brown sugar
• 3 tbsp smoked paprika
• 1.5 cup apple cider vinegar
• 1 tbsp red pepper flakes
• 1/2 head green cabbage
• 1 carrot
• 3 tbsp kosher salt

Instructions

1. 1

   Coat the pork shoulder with mustard, then rub with brown sugar, paprika, salt and half the red pepper flakes.

2. 2

   Smoke at 250 degrees F until the bark is dark and the internal temperature hits 165 degrees F, about 6 hours.

3. 3

   Wrap and continue until it probes tender at 203 degrees F, about 3 to 4 more hours.

4. 4

   Whisk vinegar with the remaining red pepper flakes and a pinch of salt for the mop sauce.

5. 5

   Toss shredded cabbage and carrot with a splash of the vinegar sauce to make the slaw.

6. 6

   Rest, then pull the pork, dress with vinegar sauce, and serve topped with slaw.