Carolina Pulled Pork Sandwiches
Submitted by dachshundlady on February 16, 2009 at 6:18 pm

The following contains instructions for dry rub, mop, BBQ sauce and, of course, coleslaw to put on the sandwiches. It came from Bon Appetit and the end result is wonderful. It goes great with Moomies Buns.

Dry Rub and Meat
3 T coarsely ground black pepper (I reduced to 2T)
3 T packed dark brown sugar
3 T paprika
2 T coarse salt
1 teas cayenne (I reduced to 1/2 teas)
2 untrimmed boneless pork shoulder halves (also known as Boston butt, about 6 pounds total)

Mop
1 cup cider vinegar
1/2 cup water
2T Worcestershire sauce
1T coarsely ground black pepper
1T coarse salt
2 teas vegetable oil

charcoal and wood chips needed to smoke the meat

12 hamburger buns with seeds, split

Carolina Red BBQ Sauce
1 1/2 cups cider vinegar
1/2 cup ketchup
1T packed brown sugar
1 teas salt
1/2 teas dried crushed red pepper

Tangy Coleslaw
1 cup mayo
1/2 cup Carolina Red BBQ Sauce
2 1/2 # green cabbage, very thinly sliced

Place pork, fat side up, and cut each length-wise in half. Place on baking sheet and sprinkle and press in rub. Cover with plastic and refrigerate at least 2 hours up to 1 day ahead.

For Mop, mix, cover and refrigerate.

For BBQ Sauce, stir until salt & sugar dissolve. Cover and refrigerate up to 3 days ahead.

For Tangy Coleslaw, whisk mayo and 1/2 cup BBQ sauce in large bowl. Mix in sliced cabbage. Season to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.

Bring temperature of smoker or BBQ to 225 to 250 and maintain that throughout the process. Smoke pork to internal temp of 165, turning pork and brushing with cold mop every 45 minutes for a total of about 6 hours.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle and shred it into bite size pieces. Mound on platter and pour any juices from sheet over the meat. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. cover with foil, chill. Before continuing, rewarm pork, covered in 350 oven about 30 minutes.)

Divide pork among bun bottoms, add BBQ Sauce, top with coleslaw and then the bun tops.