Instructions: Bring roast to room temperature while preparing the fire. For the fire, pile the charcoal on one side of a covered grill and light. Soak the hickory chunks in water.

When the coals are white around the edges, combine pepper, salt, paprika, mustard and cayenne and rub it evenly over the roast. Scatter the hickory chunks over the pile of coals (do not spread). Place grid on grill. Place roast on grid, on the side away from the coals. Cover and adjust top vents so they are one-quarter open. Bottom vents should remain fully open. Cook pork for 4 hours, opening lid as infrequently as possible. It should not be necessary to add more coals.

Remove roast from grill and tightly seal in a double thickness of foil. Bake at 300 degrees for 3 hours, until an instant-read thermometer registers 210 degrees. Unwrap roast and place on a cutting board. Shred the meat with a fork. Lightly dress with Carolina Red Sauce, or pass the sauce at the table. Pile the meat on hamburger buns and top with coleslaw.

For the Carolina Red Sauce: Combine all ingredients and stir to dissolve sugar. Serve at room temperature. Keeps indefinitely in the refrigerator.

This recipe yields 8 servings.

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