Pulled Pork Sandwiches

By mhyde

Ingredients

• 8pound8 pound bone-in pork picnic shoulder
• 1/3cup1/3 cup freshly cracked black pepper
• 3tablespoons3 tablespoons paprika
• 2tablespoons2 tablespoons granulated garlic powder
• 2tablespoons2 tablespoons granulated onion powder
• 1/4cup1/4 cup salt
• 1/4cup1/4 cup chili powder
• 1/4cup1/4 cup ground cumin
• 1/4cup1/4 cup dark brown sugar
• 1/4cup1/4 cup hot dry mustard
• 1teaspoon1 teaspoon cayenne
• 1cup1 cup hickory chips, prepped, method follows
• Mop Sauce, recipe follows
• Wilsons' BBO Award Winning Eastern Carolina Vinegar Sauce, recipe follows
• Fo Slaw, recipe follows

Preparation

Step 1

Brine the pork shoulder for a day. Let rest at room temperature for 1 1/2 hours. Combine black pepper, paprika, garlic powder,onion powder, salt, chili powder, cumin, brown sugar, dry mustard, Adobo, Sazon goya, and cayenne. Rub mixture all over the pork. Wrap in plastic and leave in fridge for a couple of days.
Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put the pork in a cooking bag for Turkey. The entire cooking time will be 10hrs, then cut bag open raise temp to 325 and let cook another hour,take out wrap in plastic wrap and then tin foil, turn off oven and put the roast back in and let it sit for several hours.

Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final
spoonful of sauce. Cover with the bun top and serve.