This is a fairly simple recipe, and takes after my slow smoked hog in ingredients, but is not so time and energy consuming. Ingredients: - a few different pieces of the hog - de-boned(shoulder, rump, chest, etc) - Stubb's Liquid Pork Rub - barbecue sauce - orance juice - brown sugar I generally go to Kroger for the inexpensive throwawaytype foil pans. Makes cleanup a lot easier, and doesn't darken your pans with all of the smoke. In a large bowl, combine liquid pork rub barbecue sauce orange juice brown sugar Using a basting tool or brush, cover the meat in the liquid mixture so that all surfaces are covered. Either in a smoker, orin the oven, cook the meat at 220 to 235degrees for 1 hour per pound of meat. Continue to baste as needed and turn the meat every couple of hours. When you can easily tear off the meat with your fingers, or with a fork, and the internal temperature of the meat is 180 to 190 degrees, you will know the meat is done. Remove the meat and wrap in aluminum foil. Sealing the foil so that the meat rests and continues to cook while it starts to cool. When the meat is cool enough, tear apart with your hands - do not crush the meat, simply pull it apart and place into a bowl - wear gloves if the meat is too warm. Once all of the meat is torn or pulled set aside and cover. In a separate bowl, combine bbq sauce and brown sugar to create a slightly sweet mixture. If you want a little kick, add Tony Sachere's or Cayenne to the mix. Mix thoroughly and combine with the meat. You don't want to drench the meat in the sauce. Just combine and mix until the meat is covered but not soaking wet. Put on a hamburger bun and chow down. Feel free to add pickles, onions, cabbage, whatever.