7-8 lb. pork butt or shoulder (bone-in)
1 bottle of Angry Orchard or other brand of hard cider
4 cups hickory or cherry wood chips
Hawaiian buns, brioche buns, your fav hamburger buns, or my fav Oro Wheat Crustini Sandwich buns
1 cup light brown sugar
1/4 cup sweet paprika
1 tsp. dried mustard
1 tsp. ground coriander
1 tsp. ground cumin
1 tbsp. black pepper
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. kosher salt
2 tsp. celery seed
1 tsp. cayenne pepper
Eastern North Carolina-Style Vinegar Sauce:
2 cups cider vinegar
3 tbsp. ketchup
4 tbsp. light brown sugar
2 tsp. kosher salt
1 tbsp. Crystal or Tabasco hot sauce
2 tsp. black pepper
1 tsp. red pepper flakes
2 tbsp. honey
2 cups of pre-shredded cole slaw mix
4 tbsp. mayonnaise
1/4 cup sour cream
4 tbsp. of the Eastern North Carolina-Style Vinegar Sauce
1 tsp. dried mustard
1 tsp. black pepper
1/2 tsp. kosher salt
1 tsp. sugar
1. Combine the ingredients for the spice rub together in a small bowl or container and set aside.
2. Combine the ingredients together for the Vinegar Sauce in a bowl or container, cover, and refrigerate until ready to use.
3. Toss all the cole slaw ingredients together in a bowl, cover and refrigerate until ready to use.
4. Soak the wood chips in water for 15-30 minutes.
5. Put the wood chips in the metal wood chip container, cover, and slide into it's slot in the lower right hand corner of the CharBroil smoker (or follow directions on placement if you have a different brand of electric smoker).
6. Fill the metal water container with water up to the fill line and place into the lower left hand corner of the CharBroil smoker (or follow directions on placement if you have a different brand of electric smoker).
7. Insert the meat thermometer inside of the smoker (upper left in the CharBroil); Preheat the smoker to 225F (this may take up to 45 minutes).
4. Trim any excess fat but leaving some of the fat cap on the pork butt. Inject the hard apple cider throughout the pork butt. Blot the pork butt dry with paper towels.
5. Rub the entire pork butt generously with the spice rub; place a large drip pan on the lower rack of the smoker and then place the pork butt onto the upper rack. Insert the meat thermometer into the thickest part of the pork butt; close the smoker and set internal temperature for 190F.
6. Pork should be done in 10-12 hours (goal is to get to an internal temp of 190F - the smoker will let you know when that happens by beeping and/or alerting you via smart phone app).
7. Remove the pork (use silicone oven gloves to do this if you have them) from the smoker, cover with foil, and let rest for one hour.
8. Use meat claws or your gloved hands to pull the pork apart and shred. Place the shredded meat onto a large cutting board and chop coarsely with a cleaver.
9. Place the chopped meat into a large baking dish/casserole; ladle on about 1/3 to 1/2 of the vinegar sauce, tasting as you go, until the pork is just seasoned through (don't over dress). Pour the remaining vinegar sauce into a squeeze bottle and set aside.
TO MAKE THE SANDWICH:
1. Lightly toast the buns. If desired, spread a small amount of light mayonnaise on the bottom and top parts of the bun.
2. Place a heaping helping of the pulled pork onto the bottom piece of the bun and top with a generous amount of cole slaw.
3. Serve with extra vinegar sauce on the side (in a small dipping dish or squeeze bottle).
4. Dig in.