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 there is!

  • 2 (4 to 5-pound) boneless pork butts
  • Rub:
    • 2 tbs. salt
    • 2 tbs. sugar
    • 2 tbs. brown sugar
    • 2 tbs. cumin
    • 2 tbs. chili power
    • 2 tbs. cracked black pepper
    • 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 little Tabasco.

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