Pulled Pork Sandwiches

This is by far one of my favorite dishes despite its simple, albeit timely cooking instructions.

4-6 lbs Pork shoulder
any favorite barbecue rub.
cole slaw
hamburger buns
hickory chips or applewood chips.
barbecue sauce

Instructions and times: Total time 12-24 hrs to marinate, and 10-14 hours to cook.

1) Apply the rub to a defrosted pork shoulder be liberal and then place in the refrigerator for 12-24 hours.

2) Add wood chips to water and let soak while you get the grill heated.

3) Start the barbecue (gas grill in my case) at 220-240 degrees I take one side of the grill out to provide a place just above the flames for the pie tin I fill with chips that have been soaked for 30 minutes. You can add apple juice to the chip tray to enhance the apple wood smoke.

4) Add the pork to the grill with the fat cap on the top, and be prepared you will not be done grilling for 9-12 hours. You will need to watch the smoke tray and make sure that it does not flame up and add more chips if necessary. Keep your temperature in range.

5) After 9 hours take the temp you are looking 180 degrees. When its done remove the pork from the grill and wrap it in aluminum foil for 45-60 minutes. You are now ready to do the pulled part. Using two forks and/or your fingers (careful its hot) pull the pork meat apart. It should be falling apart anyway. Remove any fatty parts that don't look appetizing. I have a 100lb malamute that has stood guard over the barbecue for the entire 9 hours who is rewarded with these as well as the bone.

6) To make the sandwich I add about 1 cup of the pork to a small sauce pan with about 2-3 tablespoons of my favorite barbecue sauce and heat them. On a hamburger bun add coleslaw then the pork from the sauce pan. You should have enough for about 6-8 sandwiches and it keeps in the fridge for many other uses. We like burritos, tacos and nachos with the pulled pork.