Lordy, Lordy! This is so good it’s almost unbelievable.

I’d like to start out kidding you about this being an old family recipe but it ain’t. I’ve mentioned, elsewhere in this web site, how much we like Cuisine at home magazine (on the magazine the "h" is small). Well I saw the June, 2003 cover and started drooling. Southern Style Pulled Pork Perfected. I should put an "Amen" in here because this is almost a religious experience.

Like so many articles in the magazine they go into great detail about the pork, the rub, the sauce and step-by-step instructions. Mmmm, mmmmm. I wouldn’t change a thing.

Pulled Pork Sandwiches

RUB

¼ C Kosher salt

¼ C black pepper

¼ C chili powder

1 T dried oregano

1 T dried thyme

1 t cayenne

Root Beer BBQ Sauce

For pulled pork sandwiches

Reduce a 2 liter bottle of root beer over med. heat to 1 cup.

Add and simmer

1 ½ C apple cider vinegar

½ C ketchup

¼ C yellow mustard

2 T lemon juice

1 T Worcestershire sauce

1 T Tobasco (red)

1 t kosher salt

1 t black pepper

Simmer 20 minutes to blend. Add ¼ C butter, mix well and remove from heat.

While meat is cooking, prepare the coleslaw for the sandwich. ( I use Grandma Lincoln’s coleslaw)

Ok, a pork butt and pork shoulder are the same and like a beef chuck, needs to be cooked slowly to bring out it’s flavor.. Go to CostCo and get one.

Yes, I know your local supermarket will have one but in my experience the one from CostCo will be less per pound and just as good if not a better piece of meat.

While you’re there get a rotisserie chicken, They’re good cold and it will save you another trip.

Coat shoulder generously with rub. No need to let it sit. There’s plenty of time to absorb flavors on the grill. Smoke at around 250º for three hours. Turn meat three or four times but try not to loose too much heat each time..

Remove shoulder from smoke and wrap in two layers of foil,(use the heavy duty foil you got at CostCo) crimping all edges well to seal in moisture. Cook in BBQ or oven for an additional two hours at about 275º. Low temperature will cook the meat slowly, making it tender and render fat but pork remains juicy. At the end of two hours check internal temperature in the thickest part of the meat (without hitting the bone if it was left in). Temp should be no less than 180º.

When meat has reached at least 180º remove from heat and let rest for 30 to 45 minutes to let juices mix back into the meat.

While still warm, pull meat apart by using forks or fingers or chop it fairly fine.

Mix BBQ sauce into the pulled pork.

I take sandwich rolls, cut them more towards the top, scoop out the bread from the bottom portion and make a little well for the meat and coleslaw to sit in. I also toast the buns.

More than likely, sauce from the meat and juice from the coleslaw will seep into the bun and it will start to fall apart so eat it fast. Then have another one.

These are also good using the pork cold just by itself on a bun.

If possible, go to your local library, get a copy of the magazine and copy the article. And, I suggest you subscribe to it as well.

I hope I don’t get into trouble by posting this recipe but it is too good not to share.