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Slow cooked pork with a tangy, slightly hot vinegar based BBQ sauce. Traditionally served on a cheap white hamburger bun, with a big dollop of creamy slightly sweet coleslaw on the sandwich! The slaw balances the tang of the BBQ perfectly!
- 5 lbs pork shoulder or 5 lbs pork shoulder butt
For the meat rub
- 1⁄2 cup salt
- 1⁄4 cup fresh ground black pepper
- 1⁄4 cup garlic powder
- 1⁄4 cup onion powder
You will also need
- 1 cup hickory chips or 1 cup other wood chips, well soaked with water
- 12 -24 plain white hamburger buns
For the BBQ sauce
- 3 cups cider vinegar
- 3 cups white vinegar
- 1 1⁄4 cups water
- 6 teaspoons garlic powder
- 2 1⁄2 teaspoons smoked paprika
- 1 1⁄4 teaspoons chili powder, preferably ancho (optional)
- 1 -5 teaspoon red pepper flakes, to taste
- 3 -6 tablespoons frank's hot sauce or 3 -6 tablespoons Tabasco sauce
For the slaw
- 1 (16 ounce) bagpre-cut cabbage, for slaw
- 3⁄4 cup mayonnaise
- 1⁄4 cup sugar
- 1⁄4 cup vinegar
- 1⁄4 teaspoon celery seed
- salt and pepper
- The day before you plan on cooking the meat, mix the rub.
- ingredients together in a small bowl. Liberally coat the meat,.
- and pat the rub into the meat. Don't worry if you do not use all.
- the rub, as long as the meat has a nice coating.
- Wrap the meat tightly in plastic wrap and place in a dish, then.
- put it in the refrigerator overnight. The dish will catch any.
- juices that leak.
- COOKING -- OVEN or GRILL.
- The meat will take 10 to 12 hours to cook, so plan accordingly.
- If you have a grill, prepare it for indirect cooking. (heat on.
- one side, meat on the other.) Cover the grill grates over the.
- heat and next to the meat with aluminum foil, to make the smoke.
- come out under the meat.
- For gas, turn on high, for charcoal, prepare as usual.
- While grill is heating, make an aluminum foil pouch to hold your WET.
- wood chips. Poke a few holes in the top. Place the pouch.
- directly on the coals or gas grill deflector plates. not on the.
- grill grate above!
- Oil the grill grate where the meat will be, place the meat on.
- the grill, close the lid and wait. Vents on the grill, if any,.
- should be mostly closed,except for the one on the same side as.
- the meat -- we want that smoke drawn toward the meat!
- Preheat your oven to 275 degrees. Place a cookie sheet on the.
- bottom oven shelf, and fill almost full with water.
- When the smoke stops, oil the oven grid above you cookie sheet,.
- so your meat won't stick to it. Bring the meat in, and place.
- directly on the oven grid above the cookie sheet with water.
- If you wish, you can continue to cook it on the grill, you want.
- a temperature of around 275 at the level of the meat. Don't add.
- more smoke -- too much is not good! For charcoal grillers, just.
- add a few briquets periodically to keep the heat constant. Gas.
- grillers, make sure you have plenty of gas -- remember, this.
- will take up to 12 hours or more, depending on wind, weather and.
- temperature control.
- Go ahead and make your BBQ sauce by combining all ingredients in.
- a jar. I like to make the slaw now too, because it is better if it has.
- some hours to allow flavors to develop.
- OK, now comes the part that needs patience. Let the meat cook.
- at 275 until a meat thermometer inserted into the center reads.
- 200 degrees. Yes, 200! This will take from 8-12 hours. A remote thermometer is handy for this.
- When the temperature gets somewhere around 150 on up, it may.
- seem like the meat just isn't heating anymore -- this is normal,.
- just be patient. After a while, it will start to creep up again.
- When the meat FINALLY reaches 200 degrees, remove from the oven,.
- cover with foil and let sit for 1/2 hour.
- Increase oven heat to 325.
- SHREDDING AND ADDING THE BBQ SAUCE.
- Take two forks, and use to shred the meat. It should just fall.
- apart. The outside of the meat should have a nice "bark", dark.
- and crunchy -- just bang this up and throw it in with the.
- shredded meat. Put the meat into an oven safe dish.
- As you shred the meat, feel free to remove about half of the fat.
- you encounter, but mix the rest into the meat for flavor. Mash.
- it up well first.
- OK, now that the meat is shredded, pour about 2 cups of the BBQ.
- sauce (shake well first) into the meat and mix WELL. It should.
- be juicy moist but not saturated.
- Cover and place in the 325 degree oven for half an hour or so.
- Now it can be eaten or refrigerated for later or frozen.
- To serve: Put a generous amount of Q on a bun, add a big.
- spoonful of slaw, drizzle more BBQ sauce as desired, and enjoy!