Pulled Pork and Slaw Sandwiches

I love to BBQ.  I love the smell of BBQ.  I love to eat BBQ. I love BBQ Sauce.   In fact, I can't find anything about BBQ I don't like.  I mean really, it is soooooo  good.

Its labor day weekend 2012 and I just had a pig butchered we bought at the local fair.  The picnic cut pork shoulder has been calling my name for almost a month now to be eaten.  Usually that' more food than our family needs but we are going to be celebrating my father in law's birthday and so I have an audience and a way to get rid of all this food!

For the meal I am making the pork and slaw sandwich and BBQ Beans.

So here is the plan:

Step 1 - Make the rub.  This rub recipe is based off Chris Lilly's Championship Pork Shoulder rub and I modified it a little bit.  I added more heat, cumin and ground mustard.  I like it a little spicier and we have some Famous Daves Sweet and Sassy sauce to tone down the heat.

• 1/4 cup dark brown sugar
• 1/2 cup white sugar
• 1/2 cup paprika
• 1/3 cup garlic salt
• 1/3 cup kosher salt
• 2 tablespoon chili powder
• 1 teaspoon oregano leaves
• 2 tablespoon cayenne pepper
• 1 teaspoon ground cumin
• 2 teaspoon celery salt
• 1 teaspoon black pepper
• 1 teaspoon ground mustard

Prepare the Pork Injection.

• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup salt
• 2 tablespoons Worcestershire
• 2 tablespoons of the rub.

Tangy Coleslaw Recipe - This is courtesy of my Weber's Smoke cookbook.

• 1/3 C cider vinegar
• 1/3 C Canola Oil
• 1/3 C Sugar
• 1.5 t celery seed
• 1 T Kosher Salt
• 1/2 t black pepper

• 1/2 head of cabbage thinly sliced
• 1 cucumber cut into thin half moons
• 2 C shredded carrots
• 2 C thinly sliced yellow onion
• 1 C thinly sliced red pepper
• 1 C thinly sliced green pepper

Directions:  Cut, Mix, Eat

The Rub and Injection

About an hour prior to putting the meat on the smoker I inject the meat  with the liquid and then placed the rub all over.

This is a big piece of meat, so I plan on smoking overnight and into the morning.  If it wasn't raw pork I'd lick my fingers this rub tastes so good.

To smoke this I'm going to use a Weber Smokey Mountain and BBQ Guru Digi Q.  I'll write more on this later, but this is a great setup that works awesome.  100% lump hardwood charcoal and Hickory wood for the smoke.

This is my Weber Firestarter.

Lump Charcoal

The sure way to Smoke.  Buy a DigiQ and you can smoke like a professional.



























We are getting close!

Now for the smoke!  I like to cook low and slow so I set the temp of my smoker at 225.
























It took about 15 hours for the meat to finish.  After it hit temp I wrapped in foil and let rest in the oven for a few hours.

Just off the smoker!  That's a great bark.

Pulled pork after a couple hours of resting.

Since the pork was ready about 2, I thought we would have a little snack before dinner.  Thank goodness for Ring Bologna.   We dug into it quickly before we realized we needed pic.  It didn't last long!


























Dinner is served!