North Carolina Pulled Pork - cooking recipe

Ingredients

1 pork butt (I buy one around 5-6 pounds)
salt
cracked black pepper
garlic powder
onion
garlic
2 bay leaves
The firey sauce known as NC Style
1 teaspoon light brown sugar
2 cups apple cider vinegar
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 teaspoon cayenne
1 cup ketchup
2 cups water
Tabasco sauce
Lexington Style Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 teaspoons molasses
3 teaspoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 large onion, grated

Preparation

Make the sauce one or two days ahead.
Roll the pork in the salt, pepper and garlic powder.
Bake like you normaly would, usually low and slow.
At this point the rest is up to you-you can shred the pork now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast), adding sauce of choice.
Or, if you have a good amount of leftover pork butt roast you can --
Get a large pot and place the pork in it.
Add water up to half way up the pork-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-I simmer for around 3 hours or until the pork is falling away from the bone.
Remove the meat (reserve the broth for something else like beans or soup) Shred the pork and add to sauce of choice.
Serve on toasted buns, some folks put slaw on it or on the side and Southern Barbecued Beans.
For the Lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness.
For the NC firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.