Pulled Pork Sandwich’s w/Coleslaw

We love BBQ! All summer our Weber grill is used as much as our kitchen. My favorite thing to make is smoked pork shoulder. It’s cheap, hard to mess up, and tastes so good. Many people get scared when it comes to smoking meat for hours and hours but it’s really easy, just takes a little commitment.

Preparing the spice rub:

• 1/4 cup Dark Brown Sugar

• 1 cup Paprika
• 1/2 cup Celery Seeds
• 2 Tbsp. Granulated Garlic
• 1/2 Tbsp. Mustard Powder
• 1/2 Tbsp. White Pepper
• 1 Tbsp. Cumin
• 1 Tbsp. Mexican Chili Powder
• 1 tsp. Cayenne Pepper
• 2 tsps. Ground Thyme
• 1 tsp. Kosher Salt

• 1/8 Tbsp. Cinnamon 

Instructions:

Sift all ingredients into bowl. Mix well.

 Preparing the meat:

Apply spice rub liberally and allow the meat to sit for at least and hour (over night is best).

Preparing the smoker/grill:

I don’t have a smoker, I have a Weber charcoal grill.  If you have a smoker just follow the instructions. Basically you want a consistent heat of 200-225 degrees Fahrenheit with consistent smoke. On a charcoal grill it’s a little trickier. First put wood chips into water and allow to smoke for 1 hour. Then use a charcoal chimney to light about 10 to 15 natural charcoal pieces. Put the charcoal to one side of the grill and place a small drip pan on the other. Fill the drip pan with apple cider (this will keep the humidity high and ensure juicy meat). Keep the wood chips and charcoal standing by as you will need to add more of both every 30 minutes. 

Cooking the meat:

Place meat on grill over the drip pan and put wood chips on coals.  Place lid on grill and check every 30 minute adding charcoal and wood chips as needed. Use a thermometer to make sure the heat in the grill stays in ideal temperature range.  

The meat should cook to the ideal internal temperature of 190 degrees in about 1 1/2 hours per pound, so it takes a while but your patience will be rewarded.  

Remove from grill and allow to rest for 30 minutes. 

Making the Cole Slaw:

The Dressing for the Cole Slaw

Ingredients:

• 1 cup Mayo
• 1 cup Cider Vinegar
• 1 1/2 cup Sugar
• 3 Tbsps. Dry Yellow Mustard Powder
• 2 Tbsps. Celery Salt
• 2 tsps. Ground White Pepper

Instructions:

Place all ingredients into a bowl and mix.

Cole Slaw Mix

Ingredients:

• 3 heads White Cabbage (sliced thin) 
• 12 ozs. Carrots (julienne) 
• 2 tsps. Celery Salt 
• 2 1/2 cups Cole Slaw Dressing (recipe above)

Instructions:

Toss all ingredients together. Check seasoning and finish seasoning to taste.

 Making the Sandwiches:

Pull the pork butt into small chunks/strips and place a good heaping on bottom bun and add BBQ sauce to the meat. Put some of the coleslaw on top of that, place the top bun and enjoy!