Monroe, of course... typed:
> I did me up a pork butt this weekend - 9 pounder - nice and marbled. It
> was my contribution to a potluck kind of get together. The friends
> involved have previously complained about the Eastern NC style pulled
> pork they'd had - "not smoky"- "sauce is yucky too hot too
> sour"-"tastes like roast pork from the oven" etc etc...

HUH? They never had the good stuff.

> I got to thinking - why not do it all 'wrong' - as contrary to the
> traditional pig pickin style as I could get - and see how it turned
> out.
> Wrong step #1 was to concoct a rub of 2 parts brown sugar one part salt
> and about 1tsp each of onion powder and hot paprika.

Ok, down on the sugar, up the salt, up the onyun and paprika. Where's the garlic?

> Wrong step #2 was putting it in the K fat side down.

? Don't unnerstand what's wrong there

> Wrong step #3 - no deflector no drip pan. Direct.

See above^

> Wrong step #4 - mesquite chunks.

Yep. None of that in Carolina...

> held her at 225-250F all night until the magic 200F internal. While it
> rested I whipped up
OK
> Wrong step #5 - a recipe I'd found for "Basic Western North Carolina
> Barbecue Sauce" consising of:1stick butter,1 large onion-chopped,6
> cloves garlic-minced,1 cup white wine vinegar,1 teaspoon cinnamon,2
> whole cloves,1 tablespoon dry mustard,1 teaspoon chili powder,1/2 cup
> brown sugar,2/3 cup ketchup,1 cup water,salt and pepper all simmered
> together.

EWW.
Cider Vinegar...salt...fresh ground black pepper...hot pepper flakes...maybe some
brown sugar (quiet, Ginger!)
Boil to mix the flavors

> I doused the forked butt with a dab of the sauce and just to be as far
> from the bemoaned and denigrated Eastern NC Barbecue pack it into

Onliest problem there is...wrong sauce

> Wrong step #6 - Whole Wheat Buns!

Cheap white bread! Cole slaw in the sammich!
(ain't I taught ya nothin'?)

> Results?
> The mesquite's natural bitterness mixed with the carmelized sugar in
> the rub to creat a nice thick crunchy bark with lotsa smoke flavor
> which permeated the meat wonderfully-and the spices in the sauce played
> off of the sweetness.The stuff went down pieholes at supersonic
> speeds-seconds-thirds-empty bowl. "You will be making this again,
> right?" The guinea pigs had spoken and pronouced it good. One friend
> (not long from living in Murphy, NC) said "it's better than any
> barbecue [he'd] ever had from back home."
>
> monroe(6 wrongs made it right)

Ya got lucky. Just don't call it "Carolina" none of 'em!

BOB