NC/Charlotte Chopped BBQ Sandwich

For the pork shoulder/butt: Apply mustard as a binder to the pork shoulder/butt, then season it. Smoke at 235-250°F for 6-7 hours. After this initial smoke, wrap the pork in foil with butter and smoke for an additional 3 hours or until it reaches an internal temperature of 205°F. Once cooked, shred or chop the pork.

For the sauce: Combine apple cider vinegar, brown sugar, salt, black pepper, red pepper flakes, ketchup, BBQ sauce, garlic powder, onion powder, and hot sauce. Mix thoroughly.

For the slaw: Combine shredded cabbage, onions, garlic, sugar, red wine, distilled white vinegar, mustard, mayo, and black pepper. Mix well.

To assemble the sandwich: Serve the chopped BBQ pork on sandwich buns, topped with the Carolina-style sauce and slaw.