For the pork:
One 3 to 4 lb Boston Butt pork roast
3 oz of any of our Spices & Seasonings
1 bottle of any of our Barbecue Sauces For the slaw:
3 cups shredded or chopped cabbage
1 small bell pepper, thinly sliced
1/4 cup thinly sliced onion
3 tbsp cider vinegar
4 tsp. sugar
1 tbsp vegetable oil
1 tsp Dijon mustard
1/2 tsp celery seeds
Salt & Pepper to taste
- Sprinkle the rub thickly over the roast, allow to sit, covered & refrigerated, for 3 hours.
- Start a fire in your smoker (charcoal, electric or gas). If using gas or electric, place soaked wood chips wrapped in aluminum foil pouches with a couple of holes punched in it next to the heating element. If charcoal, place soaked wood chips directly on coals.
- Place roast on the rack in smoker with a drip pan half filled with water or other liquid such as wine, beer, etc.
- Smoke the roast with 200 degree smoke for 4 or more hours, until falling off the bone or the internal temperature reaches 170 degrees.
- For the slaw, combine the cabbage, bell pepper and onion in a bowl. Mix together the other ingredients and pour over the slaw, cover and refrigerate.
- Remove the roast from the smoker to a cutting board and allow to sit for 20 minutes. With your fingers, remove any skin and fat from the roast and pull pork into thin pieces.
- To serve, place the pork on Kaiser rolls or hamburger buns, spread the sauce of your choice over the pork, and then add coleslaw to taste.
Enjoy! |
