Sweet Pork Sandwiches with Tangy Coleslaw and Homemade BBQ Sauce

It's been a while since I blogged about BBQ pulled pork sandwiches.  Mostly this is becuase of my lack of picture taking throughout the process.  So, I'm trying to work on that.

Today I wanted to go for something a little more sweeter than the list time I blogged about pork.  I'm the only person in the house that really likes spicy food and I have tendency to overdo the spicy rub so today, no spicy.  :(

It seems to me BBQ is always about following someones recipe.  Do a google search and the recipes are endless.   There are so many different ways to BBQ and today, I felt like cleaning about the cupboards a little and kind of doing my own thing.  I have no idea the exact measurements but the family raved how good it was.....so I must be on the right track.  I have listed below what I think the approximate measurements are.

The Rub

• 1/2 a bottle of Tri-R-Seasoning.
• 1 Cup of Brown Sugar
• 2T of Kosher Salt
• 2T Black Pepper
• 2T Celery Salt
• 2T Spanish Paprika
• 2T Garlic Salt
• 1T Ground Mustard
• 1T Sugar
• 1/2 T Ground Cumin

I added some of this rub to the apple juice and injected the pork butt.  I also reserved about a 1/4 c to sprinkle on the meat after it had been chopped and to add some to the bbq sauce.

The Slaw

Tangy Coleslaw Recipe -

• 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
• 2 C shredded carrots
• 2 C thinly sliced yellow onion
• 1 C thinly sliced red pepper

Directions:  Cut, Mix, Eat

The Sauce

• 2 C Ketchup
• 1 1/2 C Brown Sugar
• 3/4 C Apple Cider Vinegar
• 1/2 C Water
• 1 Medium Yellow Onion - Diced
• 2T Worcestershire Sauce
• 3-4 Cloves of Garlic minced up. 
• 1T ground Mustard
• 2T of Yellow Mustard
• 1 T of the seasoning mentioned above.
• 2-3 T of spicy brown mustard

After you get this boiling on the stove, reduce the heat and let it simmer for 1 hour and then run through a strainer to have a smooth sweet tasting slightly tangy BBQ sauce.  

 

I went ahead and put this on the smoker in -1 degree weather!   Brrrrr

In order to help the meat along, I used the Texas Crutch.

I chopped up the meat this time instead of pulling it...It's up to you either way.

The finished product!

Want to know what to do with the leftovers?  Tomorrow I'll be making a BBQ salad for lunch!