North Carolina Pulled-Pork Barbeque Sandwich

Servings

Serves up to 12.

Ingredients

Pork Rub

Amount	Measure	Ingredient
8	Tablespoons	Paprika
4	Tablespoons	New Mexico mild red chili powder
4	Tablespoons	Dark brown Sugar
4	Tablespoons	Sugar
4	Tablespoons	Ground Cumin
4	Tablespoons	Kosher salt
4	Tablespoons	Fresh ground black pepper
2	Tablespoons	Cayenne pepper

Pork

Amount	Measure	Ingredient
2	Each	Four to Five Pound Boneless Pork Butt roasts. Remove netting and tie with 2-4 pieces of string.

Cole Slaw Topping

Amount	Measure	Ingredient
1	Head	Green cabbage, shredded
¼	Head	Purple cabbage, shredded (Optional)
3 ½	Each	Carrots, grated
1	Tablespoon	Celery Seed
1 ½	Cups	Heavy mayonnaise
1/3	Cups	Sugar
½	Cups	White Vinegar
		Salt and Pepper to taste

Barbeque Sauce

Amount	Measure	Ingredient
1	Cup	White vinegar
1	Cup	Cider vinegar
1	Tablespoon	White Sugar
1	Tablespoon	Brown Sugar
1	Tablespoons	Tabasco
1	Tablespoon	Red Chili Flakes
To Taste		Pepper
To Taste		Salt
1	Tablespoon	Chili-pepper flakes
To Taste		Freshly ground black pepper
½	Teaspoon	Cayenne pepper

Procedure

The night before!

Make the rub, rub the pork butts, and make the cole slaw and sauce.

1. Mix the rub together well.
2. Rub all sides of the port roasts well with the rub. Rest at least 30 minutes, or preferably overnight in a plastic bag in the refrigerator.
3. Mix the cabbage and carrots together.
4. Whisk together all the other slaw ingredients. Stir the dressing into the cabbage and mix well.
5. Refrigerate.
6. Whisk together the sauce, refrigerate.

The morning of…

Plan on starting at least 7-8 hours ahead of serving time.

1. Start the grill, put the coals to one side. Arrange the grill so additional charcoal can be dropped onto the coals. Wait 30-40 minutes until coals are well coated with gray ash.
2. Slow smoke the pork butts on end until the meat is very tender and reaches an internal temperature of 165-170 degrees.
3. Add more charcoal at 30-minute intervals or so to keep fire going.

Ready to Serve!

1. Remove the pork from the grill. Chop or shred the roast saving as much of the rub as possible.
2. Serve with coleslaw on cheap, white hamburger buns with sauce