Pulled Pork
Preheat the oven to 350°F. , Meanwhile, score the pork on the fatty side in a diamond pattern, trying not to cut into the meat. In a bowl, stir together the paprika, garlic and onion powders, chili powder, basil, thyme, cumin, flour, salt, pepper, and cayenne. Rub 2 to 3 tablespoons of this blackening spice all over the pork, storing the rest in an airtight container. Put the pork in a large roasting pan and roast for 1 hour. Meanwhile, make a mopping sauce by stirring together the vinegar and mustard. Reduce the temperature to 215°F and continue cooking for about 10 hours, basting with the mopping sauce every hour; if you run out of the sauce, baste with the pan juices. When done, the meat will be fork-tender and have an internal temperature of 190°F on a meat thermometer. When the pork is cool enough to handle, shred with a pair of forks, discarding bones and excess fat.

Carolina Style Barbecue Sauce
Combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until slightly thickened, about 15 minutes. Any leftovers will keep in the refrigerator for a few weeks.

Thick and Chunky Barbecue Sauce (Makes about 3 cups)
Heat the olive oil a stockpot or large saucepan over medium heat; add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté 2 to 3 minutes longer. Stir in the remaining ingredients and bring to a boil; then, reduce the heat and simmer for 10 to 12 minutes. Leave the sauce chunky or strained for a smoother sauce. Any leftovers will keep in the refrigerator for several weeks.

Mustard Slaw
In a mixing bowl, toss together all ingredients. Refrigerate for at least 1 hour before serving.

On a large table, set out the hamburger buns or Kaiser rolls, the pulled pork, two sauces, and the slaw. Invite guests to serve themselves, building their own sandwiches.