Sliced Barbecued Pork

• 1 each Pork Shoulder (Butt) Roast
• 3 tbsp Chili Powder
• 1 tbsp Garlic Powder
• 1 tbsp Seasoning Salt (Lawery's Brand)
• 1/2 cup Flour
• 2 tbsp Paprika
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Sugar
• 1 tbsp Cayenne Pepper
• 1 tbsp Chili Powder
• 1 cup Apple Cider Vinegar
• 1 cup White Vinegar
• 2 cup Water
• 1/2 cup Butter (1 stick)

1. De-bone and truss roast.
2. Mix all dry rub ingredients well and apply evenly to roast.
3. Set up grill or smoker for indirect cooking at 225-250F.
4. Place pork on smoker or grill and add wood for smoking.
5. Cook at a steady temperature of 225-250F for 6-8 hours until the internal temperature of the roast reaches at least 160F.
6. While the pork shoulder is cooking, make the sauce.
7. Sift together the flour with the salt, pepper, sugar, and spices.
8. In a large saucepan, begin slowly stirring in the vinegar until a paste forms, then slowly stir in the remaining vinegar and water.
9. Bring to a boil, over a medium heat while stirring constantly.
10. Reduce heat to a simmer and continue cooking for an additional hour.
11. Remove from heat, add butter, and stir in until melted and completely incorporated.
12. Serve warm or allow to cool completely and store covered, under refrigeration, for up to 2 weeks.
13. Remove roast from smoker or grill and allow to rest for at least 30 minutes before slicing.
14. Or refrigerate until completely chilled, then slice thin and serve like cold cuts.

pork shoulder, chili powder, garlic, salt, flour, paprika, salt, pepper, sugar, cayenne pepper, chili powder, apple cider vinegar, white vinegar, water, butter

Taken from cookpad.com/us/recipes/367920-sliced-barbecued-pork (may not work)