Cooking Instructions
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Step 1
Get grill up to 250 degrees F (120 degrees C).
Step 2
For the dry rub, mix in a bowl
Brown Sugar (1/3 cup)
,
Granulated Sugar (1/3 cup)
,
Sea Salt (1/3 cup)
,
Ground Black Pepper (1 Tbsp)
,
Ground White Pepper (1 tsp)
,
Garlic Powder (1 Tbsp)
,
Paprika (1/3 cup)
,
Onion Powder (1 tsp)
,
Old Bay® Seasoning (1 tsp)
,
Chili Powder (1 Tbsp)
, and
Cayenne Pepper (1 tsp)
.
Step 3
Coat the meat side of the
Pork Shoulder (8 lb)
with
Yellow Mustard (1/4 cup)
, and liberally spread the rub on the meat side.
Step 4
With a sharp knife, make crisscrosses on the fat side of the pork. Then spread
Yellow Mustard (1/4 cup)
on the surface, followed by spreading dry rub on the pork shoulder.
Step 5
Add 4 pieces of apple wood chunks to the coals for smoking. Set-up drip pan underneath the pork. Fill the drip pan halfway full with a mixture of equal parts apple cider vinegar and water.
Step 6
Set pork on the grill, fat side up. Cook for one hour then insert two meat thermometers into pork.
Step 7
Cook for about another 6-7 hours, until meat thermometers reads 200 degrees F (95 degrees C).
Step 8
While pork is cooking, assemble the coleslaw. Place
Green Cabbage (1/2 head)
,
Red Cabbage (1/2 head)
, and
Carrot (1)
into a large bowl. Mix them together well.
Step 9
Add the bottle of frog bone "Spanish moss" white
Frog Bone "Spanish Moss" White Barbecue Sauce (12 fl oz)
to the bowl and toss to coat. Season with
Salt and Pepper (to taste)
.
Step 10
Transfer pork on top of some foil. Wrap and rest for 30 minutes to an hour. Shred the pork with two forks after resting.
Step 11
In a large saucepan, mix
Apple Cider Vinegar (1 1/2 cups)
,
Molasses (2 Tbsp)
,
Unsalted Butter (1/2 cup)
,
Dry Mustard (1 1/2 Tbsp)
,
Worcestershire Sauce (1 Tbsp)
,
Dark Brown Sugar (1 cup)
,
Salt (1/2 tsp)
,
Ground Black Pepper (to taste)
, and
Cayenne Pepper (to taste)
together.
Step 12
Bring to a boil, then slowly add
Corn Starch (1/2 Tbsp)
and
Water (1/2 Tbsp)
until smooth. Stir for about a minute, then set the sauce aside to cool.
Step 13
Toast your
Hamburger Buns (to taste)
, top with shredded pork, some sauce and some coleslaw. Serve with
Pickles (to taste)
and enjoy!
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