This is a fantastic BBQ,
pulled-pork sandwich. In the South Eastern States this is to the BBQer
what brisket is to Texans, what tri-tip is to people on the West Coast,
and what a luau is to Hawaiians!
The coleslaw is put directly on top of the pork, which is put directly
on the bun. Add a little sauce, and you have about the best eating
- 2 (4 to 5-pound)
boneless pork butts
- 2 tbs. salt
- 2 tbs. sugar
- 2 tbs. brown sugar
- 2 tbs. cumin
- 2 tbs. chili power
- 2 tbs. cracked black
- 1 tbs. cayenne pepper
- 1/4 cup paprika
In a bowl, combine the rub
spices. Mix well and rub the butts all over with the rub.
Smoke cook at 225°F for 5
hours using 8 ounces of apple or hickory wood. Wrap in foil and finish
in your oven at 300°F for 2 1/2 hours. When it falls apart, it's ready.
Pull or chop pork, mixing in the vinegar sauce. Stack on a bun and top
with the coleslaw. Add your favorite mustard or BBQ sauce, or just a