smitty's nj barbecue pork sandwich

Name: Smitty's NJ barbecue pork sandwich
Prep time: 1 h 30 min
Cook time: 8 h
Yield: 24
Ingredients: ## PULLED PORK; 8-10 pound(s) pork shoulder butt; 24 large garlic and herb rolls; ## BARBECUE SAUCE; 64 ounce(s) mango nector; 48 ounce(s) mango preserves; 2 1/2 cup(s) seaning mixture; 2 cup(s) brown sugar, light; ## BARBECUE SEASONING MIXTURE; 1 cup(s) chili powder; 1 cup(s) brown sugar, light; 1/2 cup(s) sugar; 1/2 cup(s) garlic powder; 1/2 cup(s) onion powder; 1/2 cup(s) paprika, sweet mild; 1/4 cup(s) cayenne pepper; 1/4 cup(s) red pepper flakes; 1/4 cup(s) seasoning salt; 1/4 cup(s) onion flakes, dehydrated; ## COLESLAW; 1 large cabbage shredded; 1 large red cabbage, shredded; 12-24 ounce(s) mango nector; 2 1/2 cup(s) mayonnaise; 1 1/2 cup(s) craisins; ## WHILE COOKING PORK; 2 bottle(s) beer, dark

(1 RATING)

49 Pinches 1 Photo

Steven Smith

Jersey City, NJ

Updated on Mar 15, 2011

If your not having fun your not living!

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prep time 1 Hr 30 Min

cook time 8 Hr

method ---

yield 24 serving(s)

Ingredients

PULLED PORK
8-10 pounds pork shoulder butt
24 large garlic and herb rolls
BARBECUE SAUCE
64 ounces mango nector
48 ounces mango preserves
2 1/2 cups seaning mixture
2 cups brown sugar, light
BARBECUE SEASONING MIXTURE
1 cup chili powder
1 cup brown sugar, light
1/2 cup sugar
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup paprika, sweet mild
1/4 cup cayenne pepper
1/4 cup red pepper flakes
1/4 cup seasoning salt
1/4 cup onion flakes, dehydrated
COLESLAW
1 large cabbage shredded
1 large red cabbage, shredded
12-24 ounces mango nector
2 1/2 cups mayonnaise
1 1/2 cups craisins
WHILE COOKING PORK
2 bottles beer, dark

How To Make smitty's nj barbecue pork sandwich

Step 1

Combine the seasonings and separate equally into 2 containers.

Step 2

Rub the pork with 1 of the seasoning mixture containers make sure to completely coat the pork and let rest for 20 minutes
Step 3

Place the pork in an aluminum pan fat side down place in and oven set at 250F. For 1 hour
Step 4

Pull the pan out of the oven pour in 1 beer and 32oz Mango Nector, place back in the oven 2 hours at 250F.
Step 5

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.
Step 6

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.
Step 7

Coleslaw, mix all ingredients and salt to taste.
Step 8

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.
Step 9

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.
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