Lexington Pulled Pork
Rub the pork all over with the spice mixture, then set aside at room temperature for 1 hour.
Meanwhile, make the sauce: In a medium pot, whisk together the ketchup, vinegar, sugar, salt, black pepper, cayenne, and 2 cups of water and bring to a simmer over medium-high heat. Turn the heat to medium and continue cookery, stirring occasionally, until slightly thickened, about 15 minutes. If using a kettle grill, heat 50 coals in a chimney starter until ashy; pour over half the bottom grate.
Place the top grate into the grill and open the grate door over the coals. Insert three to four soaked applewood chunks or chips onto the coals; close the grate.
Cover the grill with the lid and heat for 10 minutes. Scrape the grate with a grill brush, then place the pork directly on the grate over the water-filled foil pan.
Cover the grill and open the vents; position the top vents over the pork. Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours. If using a bullet smoker, crumple newspaper in the bottom of the smoker, inside the perforated ring; pile 100 coals on top.
Place the smoker bowl over the coals, then pour in water to halfway up the sides. Place the bottom grate over the bowl and open all the vents. Insert the top grate, then place the pork directly on top.
Maintaining a temperature of 225°F–275°F (replenish your fire with unlit coals as needed), cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours. If using a gas grill, remove the left-hand grill rack and place a pan of damp applewood chunks or chips on the burners.
Preheat the grill until the grate is searing hot, about 10 minutes. Turn the middle burner off and place the pork directly on the grate over the burner with no heat.
Close the grill and open the vents to circulate smoke evenly. Maintaining a temperature of 225°F–275°F, cook until a thermometer inserted in the thickest part of the pork reads 190°F, 4–6 hours. Transfer the pork to a cutting board and set aside to rest for 20 minutes.
Transfer the pork to a large serving dish and toss with 1½ cups of the sauce.