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Did a pork butt for chopped pork sandwiches for dinner tonight. My wife watched a cooking show today with Gina Neely making roast pork for sandwiches with coleslaw. The sauce was a vinegar/mustard Carolina type. I coated the pork butt with a simple dry rub then put it in the smoker for an hour to get smoky then finished it off in the oven for 5 hours at 300 degrees. (for pulled pork, it goes at least 12 hours at 225 degrees). I put a whole orange on top of the roast pork. Just something I saw once that adds a little extra to the flavor to the pork. With 90 minutes left to roast, I started basting the meat with the sauce every 15 minutes or so. I used Mexican Torta rolls for the bread. Pretty good result. Grill the bun, put chopped pork on bun, a table spoon of the sauce on the meat, a glop of coleslaw on the meat, bun top and Voila!
Dry Rub: Kosher salt, coarse ground black pepper, garlic powder, onion powder.
Carolina BBQ Sauce:
I cup Seasoned Rice Vinegar(Cider vinegar can be substituted)
1/2 Cup Brown Sugar
1/2 cup mustard(I was out of yellow so I substituted brown deli mustard)
1/4 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/4 tsp salt
2 tsp Worcestershire sauce
1 tsp Tabasco type sauce. I used Frank's Red Hot
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