How To: Make a smoked pulled pork sandwich with a great dry rub, marinade & cole slaw

Making a pulled pork sandwich requires great skill, and the best kind of pulled pork sandwich comes from the smoker (if you're lucky enough to own one). A smoker is the absolute best way to cook pork!Mark Patuto mixes a sweet dry rub to get things started and a citrus, brown sugar, honey and apple cider vinegar marinade-type spray is added every 10-15 minutes over the course of 4-5 hours! How good does that make the finished product? Killer!

INGREDIENTS:

* 5½ lbs pork shoulder (pork butt)

Dry Rub

* 1-1½ cups light brown sugar
* salt & black pepper to taste
* 1 tsp paprika
* 1 tsp cumin
* 1 tsp garlic powder
* pinch of cayenne pepper
* pinch of ground ginger
* 30 coriander seeds & 6 grains of paradise seeds, ground with 1 tsp brown sugar

Marinade

* 1 cup orange-pineapple juice (100% juice blend)
* 1 cup light brown sugar
* ¼ cup freshly-squeezed lime juice
* 2 tbsp honey
* ½ tsp apple cider vinegar (add carefully; too much could ruin the flavor!)
* zest of ½ lime

Cole Slaw - Mix ingredients & chill

* 1 head cabbage, thinly sliced
* 3 tbsp mayonnaise
* splash of milk
* salt & pepper to taste

HOW-TO:

Smoker

1. Prepare smoker to maintain temperature of 260º to 280º

Mix & Add Dry Rub

1. Combine dry rub ingredients
2. Rinse and pat dry the pork and completely cover pork with the dry rub

Marinade

1. Whisk together marinade ingredients.
2. For easier application, place in clean, multi-purpose spray bottle.
3. Spray pork in smoker starting at 1½ hours into cooking, every 10-15 minutes, turning meat to assure that all sides are basted

Cooking Instructions

1. Place pork in pre-heated smoker
2. At 1½ hours into cooking, begin basting the pork with marinade every 10-15 minutes, turning meat to ensure all sides are basted
3. Smoke pork for 4-5 hours, until internal temperature reaches 190º
4. Let cool to be able the pork, then shred the pork
5. Pile high on your favorite and top with cole slaw (optional)