Down-home barbecued pork sandwich

By norkiebean

this was great

Ingredients

• dry rub:
• 8 oz packed brown sugar
• 2 Tbsp. paprika
• 1 Tbsp ground black pepper
• 2 tsp chili power
• 2 tsp garlic salt
• 1 tsp ground white pepper
• 1 tsp onion salt
• 1 tsp ground cumin
• sandwiches:
• 5-8 lb pork shoulder butt
• 6 cups pecan wood chips
• 1 recipe shed grill-off sauce
• 10 buns, split and toast if desired
• shed grill off sauce:
• 2 1/3 cups packed brown sugar
• 1 15oz can tomato sauce
• 1/2 cup tomato puree
• 1/4 cup worcestershire sauce
• 2 Tbsp ketchup
• 2 Tbsp cajun seasoning
• 2 Tbsp beer
• 1 Tbsp dark corn syrup
• 1 Tbsp soy sauce
• 1 Tbsp yellow mustard
• 1 Tbsp hot pepper sauce
• juice of half a lemon
• 1 tsp garlic salt
• 1 tsp cayenne pepper
• 1 tsp ground black pepper

Details

Servings 16

Preparation

Step 1

in large pain stir together dry rub ingredients. trim excess fat from pork shoulder. add shoulder to pan and cover with rub. cover and refrigerate 90 minutes. meanwhile, soak wood chips for one hour in enough water to cover, drain. For grill, prepare grill for indirect grilling with coals arranged around a foil drip pan. add wood chips to coals. add grill rack. test for medium-low heat about the drip pan. place meat over drip pan cover and cook 4-5 hours, until meat thermometer inserted in deepest part of the meat registers to 180 F, adding additional coals as needed to maintain temperature. Meanwhile prepare shed grill off sauce. mix sauce ingredients together . bring to boil, reduce heat and keep at low simmer for one hour. Stir occasionally.

Transfer shoulder directly to baking dish to capture juices. with two forks, pull meat into shreds. remove bone, discard. put meat on bun and drizzle with sauce.