This looks very good. I saw the bun recipe yesterday and thought I needed to make pulled pork soon. I usually brine my pork butt in a brown sugar/kosher salt/spice rub mixture overnight. I drain and rinse and then rub more of the spice rub on it. I cook it until it falls apart, then remove the bone and excess fat, add my barbecue sauce and a dash or two of liquid smoke and cook for another hour in the slow cooker, too. Liz might approve because it isn't overwhelmingly sweet and the spice rub I use gives it good flavor, though it is still probably "wrong". Maybe more Memphis than NC. Of course, if she thinks it's wrong, she should be sharing her recipe. Just sayin'. :)

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