BBQ’d Pulled Pork Sandwiches

Ease of Preparation: Moderate

Yield: 10-15 Sandwiches

Ingredients

1 – 6 lbs. pork butt or shoulder (2.72kg)

Rub

¼ cup brown sugar lightly packed (60ml)

2 tablespoons cracked black pepper (30ml)

¼ cup paprika (60ml)

1 tablespoon garlic powder (15ml)

1 tablespoon onion powder (15ml)

2 teaspoons coriander powder (10ml)

1 tablespoon dry mustard powder (15ml)

1 tablespoon coarse salt (15ml)

1 tablespoon ground cayenne (15ml)

Mop

1 2/3 cup ketchup (415ml)

1 cup apple cider vinegar (250ml)

½ cup fresh apple cider (125ml)

½ cup lightly packed brown sugar (125ml)

2 tablespoons Worcestershire sauce (30ml)

4 teaspoons paprika (20ml)

4 teaspoons dry mustard powder (20ml)

1 teaspoon cayenne (5ml)

1 teaspoon salt (5ml)

Dipping sauce

1 cup ketchup (250ml)

2 cups tomato sauce (500ml)

3 whole canned chipotle peppers in adobo sauce diced fine

1 tablespoon Worcestershire sauce (15ml)

1 tablespoon molasses (15ml)

2 tablespoons apple cider vinegar (30ml)

1 teaspoon onion powder (5ml)

1 teaspoon garlic powder (5ml)

1 teaspoon dry mustard (5ml)

1 teaspoon paprika (5ml)

1 teaspoon chili powder (5ml)

1 teaspoon dried thyme (5ml)

1 cup apple sauce (250ml)

12 cups (3 litres) mesquite wood chips

(8 cups soaked in cool water for 1 hour and drained)

Foil

15 crusty rolls

Method

Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined.

Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat.

Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips.

To make the smoke pouches, place 2 cups (500ml) of the drained wet chips with 1 cup (250ml) of the dry. Mix until evenly distributed.

Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total.

To prepare the mop, combine all ingredients in a medium bowl and whisk until evenly combined. Reserve ¾ cup (187ml) of the mop to pour over the pulled pork when finished cooking.

Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. Place a drip pan on the side of the barbeque that is off.  Place a smoking pouch on the side that is turned on, directly over the burner.

Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a pound) changing the smoke pouch when smoke dissipates.

During the cooking mop the pork every ½ hour using a mop brush.

Remove the pork from the grill and loosely cover with foil. Let rest for 30 minutes.

To prepare the dipping sauce, place all sauce ingredients into a medium saucepan and place over medium high heat.

Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes.  Remove from heat and set aside.

Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads.

Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.