Carolina Pulled-Pork Sandwiches

Ingredients for Carolina Pulled-Pork Sandwiches

• 3 tablespoons coarsely ground black pepper

• 3 tablespoons (packed) dark brown sugar

• 3 tablespoons paprika

• 2 tablespoons coarse salt

• 1 colher de chá de pimenta caiena

• 2 untrimmed boneless pork shoulder halves (also known as Boston butt

• about 2.7kg total)

• 240ml apple cider vinegar

• 120ml de água

• 2 colheres de sopa de molho Worcestershire

• 1 tablespoon coarsely ground black pepper

• 1 colher de sopa de sal grosso

• 2 colheres de chá de óleo vegetal

• 3.6kg (about) 100% natural lump charcoal or charcoal briquettes

• 1450ml (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

• 12 soft hamburger buns with seeds, split

• Carolina Red Barbecue Sauce

• Tangy Coleslaw

Mix first 5 ingredients in small bowl to blend.

Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 120ml drained wood chips for smoker or 240ml for barbecue, start fire and bring temperature of smoker or barbecue to 107°C to 121°C. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into centre of pork registers 74°C., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 107°C to 121°C. temperature and more drained wood chips (120ml for smoker or 240ml for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 177°C. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

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