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Perfect pork sandwiches by Grady Miller/




Source of Recipe


WKRG
Perfect pork sandwiches by Grady Miller/The Shed BBQ


http://media.wkrg.com/images/scaled/media/news8/07-18-2011_recipe-200x0.jpg

Restaurant
Prep: 40 minutes
Chill: 1 hour 30 minutes
Grill: 4 hours
Stand: 1 hour


ingredients

RUB
8
oz. packed dark brown sugar
2
Tbsp. paprika
1
Tbsp. ground black pepper
2
tsp. chili powder
2
tsp. garlic salt
1
tsp. ground white pepper
1
tsp. onion salt
1
tsp. ground cumin
SANDWICHES
5
to 8 lb. pork shoulder butt (also called a Boston butt)
6
cups pecan wood chips
1
recipe Shed Grill-Off Sauce, recipe below
10
buns, split and toasted if desired
directions
1. In a large pan stir together dry rub ingredients. Trim excess fat from pork shoulder. Add shoulder to pan and cover with rub. Cover and refrigerate 90 minutes. Meanwhile, soak wood chips for 1 hour in enough water to cover; drain.

For a charcoal grill:Prepare grill for indirect grilling with coals arranged around a foil drip pan. Add wood chips to coals. Add grill rack. Test for medium-low heat above the drip pan. Place meat over drip pan. Cover and cook 4 to 5 hours, until a meat thermometer inserted in deepest part of the meat registers 180°F, adding additional coals as needed to maintain temperature.

For gas grill:Start with a full propane tank. Adjust heat for indirect cooking over medium-low heat. (Check manufacturer's directions for your specific grill.) Add soaked wood chips according to manufacturer's directions. Or wrap chips in foil, poke several holes in foil, and add to grill. Place pork on a rack in a roasting pan; set pan on grill rack over the unlit burner. Cover and cook as above.

Meanwhile, prepare Shed Grill-Off Sauce:In a large saucepan stir together 2-1/3 cups packed dark brown sugar; 1, 15-oz. can tomato sauce; 1/2 cup tomato puree; 1/4 cup Worcestershire sauce; 2 Tbsp. ketchup; 2 Tbsp. Cajun seasoning blend, Brad prefers Tony Chachere brand; 2 Tbsp. beer; 1 Tbsp. cane syrup, or dark corn syrup; 1 Tbsp. soy sauce; 1 Tbsp. yellow mustard; 1 Tbsp. hot pepper sauce, Brad prefers Crystal brand; juice of half a lemon; 1 tsp. each garlic salt, 1 tsp. cayenne pepper and 1 tsp. ground black pepper, bring to boiling. Reduce heat and keep at a very low simmer for 1 hour, stirring occasionally.

5. Transfer shoulder directly to baking dish to capture juices. With two forks, pull meat into shreds. Remove bone, discard.

6. To serve, pile 4 oz. meat onto bun . Drizzle with 3 to 4 tablespoons sauce. Pass remaining sauce. Makes about 10 servings.