If you’re in a hurry don’t try this. It takes time and patience, but is so worth the wait.

Make this pulled pork when you have friends or family coming over and they’ll think you’ve been doing this for years. Have fun Barbequing!

Pulled Pork Sandwiches

For the Pork:

6 tablespoons paprika

3 tablespoons granulated sugar

Scant tablespoon onion powder

coarsely ground pepper and Kosher salt

One 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried

12 soft hamburger buns

For the Barbeque Sauce:

2 cups ketchup

1/4 cup packed light brown sugar

1/4 cup granulated sugar

Freshly ground pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dry mustard

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire Sauce

1/2 cup apple cider vinegar

2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork.

Make the barbeque seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbeque seasoning.)

Prepare the wood chips.

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t over -soak, or the wood will snuff out the fire.

Light the grill.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees, about 6 hours total.

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 and 275 degrees and to maintain the smoke level.

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat.

Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Mound the pork on bun bottoms, slather with a little barbeque sauce, and cover with the bun tops. I like to add dill pickles, but that’s up to you. The best sandwich ever!