Pulled Pork Sandwiches

By teri0000

Down home with the Neely's recipe

Ingredients

• SAUCE:
• 6 Tbsp. paprika
• 3 Tbsp. granulated sugar
• Scant Tbsp. onion powder
• salt and pepper
• 1 10-12 lb. boneless pork shoulder or butt rinsed/dried
• 2 C. ketchup
• 1/4 C. light brown sugar
• 1/4 C. granulated sugar
• ground pepper
• 1 1/2 Tsp. onion powder
• 1 1/2 Tsp. dry mustard
• 2 Tbsp. lemon juice
• 2 Tbsp. worcestershire sauce
• 1/2 C. apple cider vinegar
• 2 Tbsp. light corn syrup

Details

Servings 12

Preparation

Step 1

Mix paprika, sugar and onion powder in bowl. Transfer 3 Tbsp. seasoning to a separate bowl, add 2 Tbsp. salt and 3 Tbsp. pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (reserve remaining seasoning)

Spread 1/2 C. wood chips over coals. The temperature should be 275. Place pork face down on grill. Cover and cook rotating every hour or so, until temp. is 165. (about 6 hours) As pork cooks, add more charcoal and chips but keep temp. at 250-275. Mix ketchup, 1 C. water, both sugars, 1 1/2 Tsp. pepper, onion and mustard powders, lemon juice, worcestershire sauce, venegar, corn syrup and 1 Tbsp. of seasoning. Bring to boil then reduce heat to low and simmer, uncovered. At least 2 hours. Transfer pork to baking sheet. Let cool to handle. Spred into pieces and pour any juices from baking sheet on top. Mound pork on buns and paint with a little of BBQ sauce. Cover with slaw and enjoy.