Smoked Paprika Dry Rubbed Pulled Pork Sandwiches Recipes

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
• Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
• Apply Mop Sauce every hour throughout the cooking time.
• In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
• To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
• Mop Sauce:
• Combine all the ingredients in a medium bowl and reserve.
• In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
• Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
• Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

Steps:

• Pork shoulder dry rub.
• Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
• combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
• soak your wood chips in water for about half an hour before use.
• Smoke it for about 5 or 6 hours at about 225 degrees.
• Add fresh wood chips every 45 minutes or so.
• Cook until internal temperature reads about 155 or 160.
• let it sit for about half an hour before pulling the meat.
• Black pepper vinegar sauce.
• 1/4 cup rice wine vinegar.
• 2 tablespoons Dijon mustard.
• 2 teaspoons honey.
• 1/2 teaspoon whole black peppercorns.
• Salt.
• 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
• Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
• Slaw.
• Cut all vegetables and put in large bowl.
• combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
• Toss vegetation with the dressing and it should be ready to go.
• maybe add salt and pepper to taste but that should be a good amount.
• Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.

Steps:

• Make dry rub:
• 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.)
• Make mop:
• Mix first 6 ingredients in medium bowl. Cover and refrigerate.
• Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup 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 350°°F. oven about 30 minutes.)
• Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Steps:

• Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
• Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.

Steps:

• Preheat oven to 275.
• Rub the pork with your dry rub you can do this the night before or an hour before cooking.
• In a roasting pan pour in juice or water add liquid smoke.
• Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.