Smitty's NJ barbecue pork sandwich
pork shoulder butt
garlic and herb rolls
BARBECUE SEASONING MIXTURE
paprika, sweet mild
onion flakes, dehydrated
red cabbage, shredded
WHILE COOKING PORK
Combine the seasonings and separate equally into 2 containers.
Rub the pork with 1 of the seasoning mixture containers make sure to completely coat the pork and let rest for 20 minutes
Place the pork in an aluminum pan fat side down place in and oven set at 250F. For 1 hour
Pull the pan out of the oven pour in 1 beer and 32oz Mango Nector, place back in the oven 2 hours at 250F.
Remove pork from the oven again and add the last beer and cover with aluminum foil and return to the oven for 5 hours at 200F.
In another tray with 2 forks shred the pork taking care to remove any noticeable fat, mix in some of the barbecue sauce, about half.
Coleslaw, mix all ingredients and salt to taste.
Barbecue sauce, mix all ingredients add in any dripping from the pork if desired simmer on low heat until bubbles form, immediately remove from heat and refrigerate.
This is easily adapted to you slow cooker or a smoker. All the same steps in the same time frames just in those respective units on low for the slow cooker the smoker the same temperature as the oven.