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)
,
Smoked 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
White BBQ Sauce (12 fl oz)
to the bowl and toss to coat. Season with
Salt (to taste)
and
Ground Black 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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