Rub the pork butt with a mixture of fresh ground pepper, paprika, turbinado sugar, salt, dry mustard, and cayenne. Let it sit in the fridge overnight.

Rub the remaining rub into the pork butt and let it warm up for 45 minutes.

Smoke the pork butt in a smoker at 200°F for 9 hours.

Make the mop sauce by combining the rest of the rub, cider vinegar, fresh ground pepper, salt, Worcestershire sauce, paprika, and cayenne.

Make the sauce by sautéing minced onion in butter, then adding tomato sauce, white wine vinegar, Worcestershire sauce, coarse salt, sugar, fresh ground pepper, cayenne flakes, and Sriracha sauce. Boil lightly for half an hour and set aside to cool.

Make the slaw by chopping cabbage and combining it with minced onion, Dijon mustard, white wine vinegar, sugar, and salt.

Let the smoked pork butt sit for 20 more minutes to cool, then pull or cut it apart.

Assemble the sandwiches with soft rolls, layering the coleslaw, pork, and sauce.