BBQ Smoked Pulled Pork Sandwiches with Jalapeño Coleslaw

For the Pork:

• 4-5 lbs Boneless Pork butt or shoulder
• ¼ cup yellow mustard (more or less)
• 2 Tbsp paprika
• 1 Tbsp brown sugar
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp garlic powder
• 1 Tbsp salt
• 1 ½ tsp course ground black pepper
• 1 ½ tsp mustard powder
• ½ tsp cayenne
• 12 ounces Lager Beer (or another beer of choice)
• 8 rolls of choice
• Barbecue Sauce (optional)

For the Coleslaw:

• ½ head of green cabbage, shredded
• 1-2 carrots, shredded
• 2 jalapeños, minced and deseeded (leave some seeds if you want it spicier)
• 1 cup mayonnaise
• 3 Tbsp apple cider vinegar
• 1 Tbsp honey
• 2 tsp grain mustard
• ¾ tsp celery salt
• ¼ tsp black pepper

Make the BBQ rub

In a small bowl, mix together paprika, salt, brown sugar, chili powder, ground cumin, garlic powder, mustard powder, course ground black pepper and cayenne.

Prepare the Pork

Place two large sheets of plastic wrap on the counter (this should be big enough to eventually wrap the entire pork). Spread a thin layer of yellow mustard all over the pork. Generously coat the pork with the BBQ rub. Wrap the pork tightly with the plastic wrap and set in the refrigerator overnight.

Set up the Smoker

Place about 2 Tbsp of wood chips in the center of the bottom of the smoker. Line the drip tray with aluminum foil and place in the bottom of the smoker (this makes for easier clean up). Put the smoking tray on top and either brush a thin layer of oil on top or spray with cooking spray.

Smoke the Pork

Unwrap the pork and place in the center of the smoking tray. Put the lid on and make sure the thermometer is not touching the meat. Place the smoker on the stove with the vent open and put the heat on to medium high. Wait a few minutes and when you see smoke coming through the vent, shut it completely or partially if you want less of a smoky flavor.

Smoke for one hour, while keeping an eye in the thermometer. Ideal cooking range is 190º-210º. Make adjustments in heat level if you need to.

Make the Coleslaw

While the pork is smoking, make the coleslaw. In a small bowl, mix together the mayonnaise, apple cider vinegar, grain mustard, honey, celery salt and black pepper. Taste and make adjustments if necessary. In a large mixing bowl, add the cabbage, carrots, and jalapeños. Pour the coleslaw dressing over the slaw and toss together. Cover and let sit in the refrigerator until it’s time to assemble the sandwiches.

Move Pork to the Oven

Preheat the oven to 300º F. After the pork has been smoked for 1 hour, carefully transfer the pork to a large Dutch oven.

Pour beer over the top of the pork. Very carefully remove the smoking tray from the smoker and using oven mitts or a towel to lift the drip tray, pour the drippings into the Dutch oven.

Put the lid on and bake in the oven for 1 hour. After 1 hour, take a spoon and ladle the juices onto the meat. Cover and return the Dutch oven back to the oven and bake for another hour. Check the temperature. If it has not reached 200-205º, baste the meat and bake in 30 minute increments until it is done.

Once the pork has reached 200-205º, increase the oven temperature to 425º F. Uncover the lid, baste the meat and return to the oven for 30 minutes (this will give the pork a nice crust).

Shred the Pork

Transfer the pork to a cutting board and reserve the juices from the Dutch oven. Take two forks and shred the pork. Transfer the pork to a large dish and add back in some of the reserved juice. Use as much as you want to keep the pork moist.

Assemble the Sandwiches

Take a roll and layer pulled pork on top of the bottom half. Pour barbecue sauce on top of pork, if you’d like (this is optional). Take the coleslaw out of the refrigerator and top the pork with the coleslaw. Put the other half of the roll on top and enjoy!