Down-Home BBQ Pork Sandwich

By Kmac_4

Ingredients

• Sandwiches:
• 8 oz. packed dark brown sugar
• 2 T paprika
• 1 T black pepper
• 2 t chili powder
• 2 t garlic salt
• 1 t white pepper
• 1 t onion salt
• 1 t ground cumin
• 5 to 8 lb pork shoulder butt
• 6 C pecan wood chips
• 1 recipe Shed Grill-Off Sauce
• 10 buns, split and toasted

Details

Servings 10

Preparation

Step 1

In a large pan , 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 1 hour in enough water to cover; drain.

For a charcoal 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 above the drip pan. Place meat over drip pan. Cover and cook 4 - 5 hours, until meat thermometer registers 180 degrees adding coals as needed.

Meanwhile, prepare Shed Grill-Off Sauce.

Transfer shoulder directly to baking dish to capture juices. With two forks, pull meat into shreds. Remove bone, discard.

SAUCE:
2 1/3 C dark brown sugar
1 15 oz. can tomato sauce
1/2 C tomato puree
1/4 C Worcestershire sauce
2 T ketchup
2 T Cajun seasoning blend
2 T beeer
1 T dark corn syrup
1 T soy sauce
1 T yellow mustard
1 T hot pepper sauce
juice of 1/2 lemon
1 t garlic salt
1 t cayenne pepper
1 t black pepper

In large saucepan stir together all ingredients, bring to boiling. Reduce heat and keep at a very low simmer for 1 hour, stirring occasionally.