PULLED PORK:

1 c dijon mustard
2 Tbsp brown sugar, dark
2 Tbsp kosher salt
2 Tbsp black pepper
1 Tbsp sweet paprika
1 Tbsp onion powder
1 tsp liquid smoke flavoring
1 - 12-14 lb pork shoulder butt, bone-in with skin

EASTERN NORTH CAROLINA BBQ SAUCE:

1 c reserved roasting juices from pulled pork
1 c white wine vinegar
1 c apple cider vinegar
2 Tbsp brown sugar, dark
1 Tbsp sweet paprika
salt & pepper, to taste
tabasco, to taste

WESTERN NORTH CAROLINA BBQ SAUCE:

1 c reserved roasting juices from pulled pork
1/3 c honey
1/3 c molasses
1 head garlic, broken into unpeeled cloves
2 Tbsp cumin seeds, whole
3 Tbsp coriander seeds, whole
1 Tbsp black peppercorns, whole
8 sm dried chilies
2 bay leaves
3 Tbsp tomato paste
3 - 16 oz. can(s) whole peeled tomatoes, with juice
1 qt distilled white vinegar
4 c water
1/4 c salt