#1062 BBQ Pulled Pork Sandwich

#1062
what you'll need
5 lbs - 1 piece Boneless pork butt
12 Each White sandwich buns or kaiser rolls
Barbeque MOP & Finishing Sauce
4 oz - 1/2 Cup Bourbon
12 oz 1 1/2 Cup Cider Vinegar
2 Tbsp Salt
1 Tbsp Coarse-ground black pepper
1 1/2 oz 2 Tbsp Molasses
2 Each Chipotle chili peppers, toasted and chopped
1 Tbsp Red pepper flakes
1 Tsp Cayenne pepper
Dry Spice Rub:
2 Tbsp Salt
1 Tbsp Ground black pepper
2 Tbsp Paprika
1 Tsp Cayenne pepper
how to prepare
For Mop & Finishing Sauce: Combine bourbon (or water) and molasses. Bring to a boil. Stir in remaining sauce ingredients and let stand several hours.

For Dry Rub: Combine all dry rub ingredients. Store in covered jar.

Rub pork butt with about 1/4 cup of dry rub. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before cooking. Prepare medium fire in smoker or kettle grill. Position pork so it is not over direct heat. Smoke with hardwood chips, replenishing charcoal or wood chips as necessary. Cook slowly until pork is tender and internal temperature reaches 160 to 165F. Baste with sauce every 30 minutes during last 2 hours of cooking. Shred or chop pork, and mix with additional sauce.

Serving Suggestion: Serve sandwich with extra sauce and spicy slaw prepared with minced jalapeo peppers. Garnish with red onion.
 

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