Instructions: In a small bowl, stir together the black pepper, chili powder and red pepper flakes. Sprinkle the spice mixture lightly over the pork roasts and rub it into the surface. Let stand for a few minutes while preparing the smoker.

Plug in the smoker (or light a bed of charcoal if using a charcoal smoker).

Fill the water pan with hot water. Sprinkle a layer of drained smoking chips around the electric element (about 1 1/2 cups). Place the water pan in the smoker and place the rack into the top of the smoker. Place the pork roasts onto the rack and cover the smoker with the lid. Smoke for 4 to 5 hours, checking after about 3 hours to be sure the water pan is not dry. Add more smoking chips at this point if necessary. Do not open the smoker to check the meat before this or the heat will be lost.

When the meat is done (it should reach 160 degrees F on a meat thermometer), unplug the smoker and let the meat cool for about 30 minutes. Remove to a platter.

When the pork is cool enough to handle, pull the roasts into strips with your hands. Pull each strip into thin strips about 1/2 inch thick. Chop the strips into small pieces (about 1/4 inch wide) and place in a large bowl. Refrigerate until ready to serve.

When ready to serve, place the chopped pork into a large skillet, wok or stockpot. Heat over medium heat. Pour about 1 cup of Dipping Sauce over the pork and stir until the pork mixture is hot, adding more sauce as necessary until the meat is just barely moist.

Serve the pork piled on a bun, topped with a scoop of coleslaw. Alternately, serve the pork and coleslaw side by side on a platter with buns, if desired.

Serve extra sauce on the side.

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