Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        boneless pork butt -- tied, up to 8
                        **RUB**
   1      cup           Kosher salt
   1      cup           course ground black pepper
   1      cup           paprika (sweet Hungarian is best)
   2      cups          hickory wood chips
   1      cup           apple wood chips
                        **HOG SAUCE**
   2      large         onions -- chopped
   3      tablespoons   vegetable oil
   1      tablespoon    paprika
   1      tablespoon    chili powder
   1      tablespoon    red pepper flakes
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      ground cumin
   5 1/4  cups          canned tomatoes with juice (42 ounces)
   3      cups          cider vinegar
   1 3/4  cups          ketchup
     1/2  cup           orange juice
     1/4  cup           dark brown sugar -- packed
     1/4  cup           brown mustard
   1      tablespoon    salt
   1      tablespoon    coarse black pepper
  12      large         round rolls

Preparation:

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess. 2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220F for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands. 3. Sauté onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.) 4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through. 5. To serve: Pile the pork on the rolls. Serve with French fries and coleslaw if desired.