Take a pork butt or shoulder and put in a crock pot of water with a healthy amount of kosher salt added (2-3 tablespoons). I also like to add some apple-cider vinegar, liquid smoke and some whiskey. Cover and cook on low (start in the morning to have it ready for dinner).
When the meat falls apart, turn the crock-pot off and drain off the liquid. Make a BBQ sauce using the following recipe while the meat cools.
1/2 c + 2 tbs dijon mustard
3/4 c red wine vinegar
2 tbs tomato paste
1/2 c white sugar
1 tbs Worcestershire
1 tbs hot sauce
2 tsp kosher salt
4 tsp black pepper
Mix and simmer until everything is dissolved and hot.
Note: This is a vinegar based Carolina BBQ sauce… it is not sweet with brown sugar and molasses! Only a vinegar based BBQ sauce is appropriate for a pulled-pork sandwich!
Use two forks to pull the pork (it will be shredded when you are done). Remove any bones that you find. Pour the sauce over the pork and stir together. Serve on the cheapest institutional hamburger buns that you can find. Feel free to top the pork with coleslaw, if you wish.