Pulled Pork Sandwich with Slaw

Dry Rub
1 1/2 tablespoons black pepper, ground
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons paprika
2 tablespoons coarse salt
1/2 teaspoon cayenne pepper
2 pounds pork shoulder (bone in
1/2 cup apple cider vinegar
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 tablespoon black pepper
1/2 teaspoon coarse salt
1 teaspoon vegetable oil
1 cup Carolina barbecue sauce
4 hamburger buns
BBQ Sauce
1 teaspoon dry mustard
1 teaspoon coarse salt
1 tablespoon sweet Hungarian paprika
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon cayenne
1/2 teaspoon black pepper
2/3 cup water
1/4 cup Worcestershire sauce
1/2 cup red wine vinegar
**combine the dry ingredients in a saucepan. Stir in the water; heat to boiling, then remove from heat and add Worcestershire sauce and red wine vinegar.

  1. Mix the ingredients for the dry rub.
  2. Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.
  3. Combine ingredients for the mop and set aside.
  4. If possible, hot-smoke the pork until fork-tender, brushing with cold mop every 45 minutes; or roast the pork at 300°F (150°C) for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.
  5. Remove from oven or smoker and let rest 30 minutes.
  6. Pull the meat apart or shred using 2 forks.
  7. Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.
  8. Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.

Cole Slaw
2 cups Green cabbage, shredded
2 tablespoons onions, minced
2 tablespoons cider vinegar
2 tablespoons mayonnaise
1 garlic clove, minced
2 teaspoons granulated sugar
1 teaspoon black pepper
salt to taste
Directions: Mix the ingredients and refrigerate for 1 hour.

Chef: pork was well cooked, could have added more sauce (could be wetter), bun was nicely toasted. Slaw was good served on sandwich; want more of a thin chiffanod

Personal/Team: This was very spicy; good flavor. We only had loin instead of shoulder, but the shoulder would have added more moisture, so adding more sauce is a good idea. The slaw had really good flavor, I would have liked more on the sandwich or on the side, I also think adding carrot would give a nice color to the salad.

Lessons Learned: BBQ styles vary by region. A Carolina BBQ sauce uses mustard and vinegar for  flavoring and has a lot of spice. They use both the dry rub and mop and do frequent marination while meat is cooking. Pork is the traditional meat for Carolina BBQ. Personal preference is going to vary greatly and for me, i would rather have something sweeter and thicker, Carolina BBQ is not my style.