Smitty's NJ barbecue pork sandwich

Steven Smith

By
@sesmith1

If your not having fun your not living!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Prep:
1 Hr 30 Min
Cook:
8 Hr

Ingredients

PULLED PORK

8-10 lb
pork shoulder butt
24 large
garlic and herb rolls

BARBECUE SAUCE

64 oz
mango nector
48 oz
mango preserves
2 1/2 c
seaning mixture
2 c
brown sugar, light

BARBECUE SEASONING MIXTURE

1 c
chili powder
1 c
brown sugar, light
1/2 c
sugar
1/2 c
garlic powder
1/2 c
onion powder
1/2 c
paprika, sweet mild
1/4 c
cayenne pepper
1/4 c
red pepper flakes
1/4 c
seasoning salt
1/4 c
onion flakes, dehydrated

COLESLAW

1 large
cabbage shredded
1 large
red cabbage, shredded
12-24 oz
mango nector
2 1/2 c
mayonnaise
1 1/2 c
craisins

WHILE COOKING PORK

2 bottle
beer, dark

Step-By-Step

1Combine the seasonings and separate equally into 2 containers.

2Rub the pork with 1 of the seasoning mixture containers make sure to completely coat the pork and let rest for 20 minutes

3Place the pork in an aluminum pan fat side down place in and oven set at 250F. For 1 hour

4Pull the pan out of the oven pour in 1 beer and 32oz Mango Nector, place back in the oven 2 hours at 250F.

5Remove 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.

6In another tray with 2 forks shred the pork taking care to remove any noticeable fat, mix in some of the barbecue sauce, about half.

7Coleslaw, mix all ingredients and salt to taste.

8Barbecue 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.

9This 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.

About this Recipe

Course/Dish: Pork, Sandwiches