Smitty's NJ barbecue pork sandwich

Steven Smith


If your not having fun your not living!


★★★★★ 1 vote

1 Hr 30 Min
8 Hr



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

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

  • 1 c
    chili powder
  • 1 c
    brown sugar, light
  • 1/2 c
  • 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

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

  • 2 bottle
    beer, dark

How to Make Smitty's NJ barbecue pork sandwich


  1. Combine the seasonings and separate equally into 2 containers.
  2. Rub the pork with 1 of the seasoning mixture containers make sure to completely coat the pork and let rest for 20 minutes
  3. Place the pork in an aluminum pan fat side down place in and oven set at 250F. For 1 hour
  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.
  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.
  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.
  7. Coleslaw, mix all ingredients and salt to taste.
  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.
  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.

Printable Recipe Card

About Smitty's NJ barbecue pork sandwich

Course/Dish: Pork Sandwiches

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