Preparation:

Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.

Place pork butt in smoker on rack at 220° F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce Ingredients:

• 2 large onions, chopped
• 3 Tbsp vegetable oil
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 Tbsp red pepper flakes
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 42 oz canned tomatoes with juice
• 3 cups cider vinegar
• 13/4 cups catsup
• 1/2 cup orange juice
• 1/2 cup dark brown sugar, packed
• 1/4 cup brown mustard
• 1 Tbsp salt
• 1 Tbsp cracked black pepper