1 recipe shredded smoked pork butt (follows)
1 recipe dry rub (follows)
1 recipe pork sandwich slaw (follows)
1 loaf spongy white bread
DRY RUB:
1/2 cup Hungarian paprika
1/4 ground black pepper
1/8 cup salt
1/4 cup sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons onion powder
Mix all ingredients in bowl until well blended and reserve.
PORK BUTT:
1 (5 to 8 pound) Boston pork butt
1 recipe dry rub (above)
1 cup molasses
Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. (I smoke for 9 hours set at 200 degrees and use a polder for an internal temp of 190 to 200 degrees. It pulls easier that way.) In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred.
PORK SANDWICH SLAW:
2 cups shredded cabbage
2 tablespoons minced onions
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
Fresh ground black, to taste
Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich.
PORK SANDWICH SAUCE: 1/4 cup butter 1/2 quart white vinegar 1/2 cup apple cider vinegar 1/4 lemon, juiced 1/2 teaspoon salt Freshly ground pepper, to taste
Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours.
ASSEMBLY OF SANDWICH: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy.
I got this off Food TV from a show called Street Eats back in 1999. All rights go to a Peter Bastuli. I add 1/4 cup brown sugar to the rub in addition to the white sugar and usually use a bigger Butt. You can also play with the Cayenne to taste. This rub recipe is enough for two big butts. (My wife and her sister LOL! God I hope she never reads this.) I also make SmokinOkies Virgin Musturd sauce to go with it. The provided vinegar and butter sauce is yummy if you like vinegar sauces. The mollasses is the secret ingredient here. It makes an awesome bark.
I use about 3 ounces of apple and 1 ounce of hickory. I also score the fat with a knife all the way to the meat before I apply the mollasses. This seems to permeate the smoke and rub further into the meat. I think.
