BBQ Pulled Pork Sandwiches

I love vinegar.....Yes I do....I suppose I would be more of a North Carolina BBQ Girl (vinegar & pork) then a Texas BBQ, I know, I know I live in Texas, but I do love a good brisket......This recipe is one of my favorites for Pulled Pork Sandwiches....and the BBQ Sauce is a mustard-vinegar base one....I love it....The sauce can always be adjusted to specific likes and tastes.....You can roast a Pork Shoulder in the oven on 300 degrees for 6 hours or until if falls apart, instead of the crock pot, but I say throw it in the crock pot and forget about it.....I have also included a coleslaw recipe below to go with.....I like a little bit on my sandwich with some pickles and extra BBQ sauce.....Messy, Messy, Messy.....keep those moist towelettes or baby wipes handy!

Serves 12 or so

Rub:

3 T Paprika

1 T Garlic Powder

1 T Brown Sugar

1 T Dry Mustard

3 T Kosher or Sea Salt

1 tsp Ground Black Pepper

4-6 lbs of Boneless Pork (Carnita Meat) or Boneless Pork Shoulder Roast (Boston Butt)

Mix rub together in a small bowl. Rub spice blend all over the pork pieces or roast. Cover and refrigerate for at least an hour or up to overnight.

Vinegar BBQ Sauce:

1 1/2 C Cider Vinegar

3/4 C Spicy Brown Mustard

1/4 C Yellow Mustard

1/2-3/4 C Ketchup (to taste)

1/3 C Brown Sugar, Packed

2-3 Cloves Garlic, smashed/chopped

1 tsp Kosher Salt

3/4-1 tsp Cayenne (Red Pepper)

1/2 tsp Ground Black Pepper

12 Hamburger Buns, toasted or not

Cole Slaw (see below)
Pickle slices

Spray the inside of a crock pot with cooking spray, throw in the pork and cook on high for 4-5 hours or on low for 7-8 hours until meat is tender and shreds when you fork it. Skim off some of the fat and then shred with a fork. Add in 1/2-1 cup of BBQ Sauce and heat on low for 15-20 minutes.

During the last half hour/hour of the pork cooking make the BBQ sauce. Combine cider vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper into a medium sauce pan. Simmer gently, while stirring for 10 or so minutes, until all the brown sugar dissolves. Take off the heat and let sit until you are ready.

To serve spoon pork on bottom half of bun, top with little more BBQ Sauce, pickles, and some slaw. Very messy but ohhh soooo good!

Cole Slaw:

1 Head of Cabbage, shredded

2 Carrots, shredded or grated

1/2 Red Onion or Sweet Onion, thinly sliced

2 Green Onions, chopped

1 Jalapeno, seeded and finely chopped

1 1/4-1 1/2 C Mayonnaise

1/4 C Dijon Mustard

1-2 T Cider Vinegar

1 Lemon, Juiced

Pinch Sugar

2-3 Dashes of Hot Sauce

Salt & Pepper, to taste

Combine cabbage, carrots, onion, green onions, and jalapeno in a large bowl. In small bowl stir together mayo, mustard, vinegar, lemon juice, and sugar. Pour dressing over cabbage mixture and toss gently. Season with hot sauce, salt and pepper. Chill for 2 hours in the refrigerator before serving.