Fresh ham or pork shoulder (you want something fatty).
Salt and fresh ground coarse pepper in equal proportions.
Hickory chips or chunks as appropriate for your smoker.
Tabasco (roughly 2 tbsp added to each cup of cider vinegar)
red pepper flakes
The night before you plan to cook, crust the pork in salt and pepper. You want to barely be able to see the meat through the seasoning. Set in fridge to marinate overnight.
Make the sauce now (the night before) so the ingredients can really mix and the garlic can fully rehydrate. Just mix it all up. It should be quite spicy and vinegary but with a hint of sweetness. A 12lb pork shoulder needs about a half gallon of sauce. If you make extra sauce, you can also make coleslaw (pork+slaw sandwiches are awesome). For coleslaw, chop green cabbage into 1/2" squares and add sauce until the cabbage is all wet but not swimming too much. Let the coleslaw sit in the fridge at least 8 hours before serving, stirring it at least once during the marination.
Prepare your smoker. Smoke the pork, fat side up until well done. Depending on your set up, this could take as little as 4 hours, but is probably more like 8-10 hours.
With insulated vinyl gloves and a large bowl, pull the crust and burnt fat off and put to the side. Tear the remaining meat into tiny bits, removing any very large hunks of fat. Add some sauce and let it sit for at least 20 minutes. The goal here is for the vinegar and fat to react, turning into a mildly spicy gel thinly coating all of the meat.
While that's sitting, scrape the uncooked fat from the burnt crust, and then chop up the crust. This is traditionally called "brownies" and used as garnish on an individual sandwich.