DRY RUB: 3 tbsps paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tbsp dry mustard, 3 tbsps coarse sea salt.

MEAT: 1 5-7 lb boar roast (boned in shoulder also known as a picnic roast or you can use a butt roast).

CIDER VINEGAR BARBECUE SAUCE: 1-1/2 cups cider vinegar, 1 cup yellow or brown mustard, 1/2 cup ketchup, 1/2 cup packed brown sugar, 2 cloves garlic, smashed, 1 tsp kosher salt, 1 tsp cayenne, 1/2 tsp fresh ground black pepper, pan drippings from pork.

Directions: Combine all the dry rub ingredients, rub spice blend all over pork. Wrap in plastic wrap and refrigerate overnight. Preheat oven or smoker to 300 F. Put roast in a roasting pan and roast or smoke for 6 hour or until thermometer reads 170 F. If using smoker, use apple juice in the water tray. The roast should be falling apart, if not, cook another hour.

While the roast is cooking combine all the sauce ingredients, except pan drippings to a medium sauce pan cook over medium heat for about 10 minutes or until sugar dissolves, stirring gently. When the pork is done place on platter and let rest for 15 minutes. Place roasting pan on stove and deglaze pan over medium heat with 3/4 cups water or apple juice. Scrape up all the brown bits off the bottom and reduce liquid by half. Pour the roasting pan liquid into the barbecue sauce, and cook over medium heat for 5 minutes, stirring gently.

While the pork is still warm, you want to pull the meat, grab two forks. Using one to steady the meat use the other to pull shreds off the roast. Put the shredded pork into a bowl and pour sauce over the top. Stir up well to coat pork in sauce. Serve on hamburger buns with corn bread and coleslaw.