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Pepe's BBQ Pork Pig Sandwich

• 4 pounds     Pork Butt (bone-in) 
• 12 ounces    funk's Nightmarinade Ghost Chipotle
• 2 Tbsp         Kosher Salt
• 2 Tbsp         Brown Sugar 
• 1 Tbsp          Cumin
• 2 tsp            Sage
• 1                     Red Bell Pepper (chopped)
• 1/2                White Onion (chopped)
• 3                    Fresh Green Chiles (or canned for crockpot)
• 2 Tbsp         Olive Oil          
• 1 cup            Water
• 1 bag            Brioche Buns 

1. Soak some applewood chips. Mix the dry ingredients. Rub the whole butt. Set aside.
2. Put a fire grill or smoker together with indirect heat. Lay some applewood chips down.
3. Place pork butt on a rack over a drip pan. 
4. Start cookin' at 275 degrees for 3 hours.
5. While pork's cookin', broil green chilies on a sheet pan turning until charred all around.
6. Wrap the chilies in tinfoil and let 'em steam.
7. Lightly saute red bell peppers and onions in olive oil. Set aside.
8. Grab a snack. Drink somethin'.
9. Peel and remove the stems, skins and seeds from chilies and put in a baking pan.
10. Put red bell peppers, onions and pork drippings in the baking pan. Add water.
11. Take pork butt from fire grill or smoker and put in the baking pan.
12. Pull pork apart. Toss with half the Nightmarinade.
13. Tent the baking pan with foil. Place back in indirect heat until pork easily shreds.
14. Put it on a bun. Put some coleslaw on it. Jalapenos. Whatever.
15. Just drench it with Nightmarinade and put it in your face. 

                                                                 -OR-

1. Mix the dry ingredients. Trim the fat off pork. Rub the whole butt. 
2. Put everything but the buns in the crock pot set on low for 7 hours.
3. Pull pork apart and remove bone. Toss with half the Nightmarinade.
4. Put it on a bun. Put some coleslaw on it. Jalapenos.
5. Just make sure you drench it with Nightmarinade and put it in your face.