Pork Barbecue Sandwiches with Coleslaw
Serious about pulled pork? Do it right with this hard-core recipe, which seasons the meat in three stages, so that each bite is flavorful and tender. Serve on a toasted bun with the coleslaw.
Recipe information
Yield
Makes 12 sandwiches
Ingredients
FOR BARBECUE SAUCE
FOR DRY SEASONING RUB
FOR BARBECUE MOP
FOR PORK
Preparation
MAKE BARBECUE SAUCE
Step 1
Melt the butter in a heavy large saucepan over medium heat. Add the onion and sauté 3 minutes. Add the remaining sauce ingredients and bring to a boil, stirring frequently. Reduce the heat and simmer until the sauce is reduced to 2 2/3cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
MAKE DRY SEASONING RUB
Step 2
Mix all ingredients in a small bowl.
MAKE BARBECUE MOP
Step 3
Mix all ingredients in bowl. Set aside until ready to use.
MAKE PORK
Step 4
Place the pork, fat side up, on the work surface. Cut each pork piece lengthwise in half, forming total of 4 long strips. Place the pork on a baking sheet. Sprinkle the rub all over the pork, rubbing it in and covering completely. Cover and chill at least 2 hours and up to 6 hours.
Step 5
Place the wood chips in a large bowl. Cover with cold water and let stand 30 minutes. Place a handful of torn newspaper into the bottom of a charcoal chimney. Top with 25 charcoal briquettes. Remove the upper rack from a charcoal grill. Place the chimney on the lower grill rack. Light the newspaper and let the charcoal burn until gray ash color, about 30 minutes.
Step 6
Open 1 bottom grill vent. Turn out the hot charcoal onto one side of the lower rack. Using a metal spatula, spread the charcoal to cover approximately one-third of the rack. Remove 1 cup of wood chips from the water and drain (keep remaining chips in water). Scatter over the coals (avoid using too many wet chips, which may douse the fire). Fill a foil loaf pan halfway with water and place on the lower grill rack on the opposite side of the coals.
Step 7
Place the upper grill rack on the grill. Arrange the pork fat side up on the upper grill rack above the loaf pan. Cover the grill with the lid, positioning the top vent directly over the pork. Place the stem of a candy thermometer through the top vent, with the gauge on the outside and the tip near the pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use the top and bottom vents to maintain a temperature range between 225° and 250°F, opening the vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
Step 8
After 30 minutes, light an additional 15 charcoal briquettes in the same charcoal chimney set atop bricks, cement, or other nonflammable surface. When the cooking temperature falls below 225°F, use oven mitts to lift off the upper grill rack with the pork and place on a heatproof surface. Using tongs, add half of the hot gray charcoal to the bottom rack. Sprinkle about 1 cup drained wood chips over the charcoal as well. Reposition the upper rack on the grill with the pork above the loaf pan. Brush the pork lightly with the mop. Cover with lid.
Step 9
About once an hour, light more charcoal in the chimney and replenish the charcoal and wood chips as necessary to maintain a temperature between 225° and 250°F, brushing the pork lightly with the mop each time the grill is opened. Open the grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook the pork until an instant-read thermometer inserted into the center of the meat registers between 165° and 170°F, turning occasionally, about 3 hours total. Transfer the pork to a baking sheet. Let stand 10 minutes.
Step 10
When cool enough to handle, shred the pork into bitesize pieces, discarding any fat. Mix any meat juices accumulated on the baking sheet into the pork. Spoon the pork onto bottom halves of buns. Drizzle with sauce. Top with coleslaw and bun tops.
DO AHEAD
Step 11
The SAUCE can be prepared 1 week ahead. Cover and refrigerate.
Step 12
The RUB can be made 1 week ahead. Store airtight.
