8 hamburger buns
1 boneless pork butt (4 lbs)
3 tablespoons dark brown sugar
2 tablespoons mesquite grill seasoning
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 cup apple cider vinegar
1 cup ketchup
3 Tablespoons dark brown sugar (packed)
1 Tablespoon yellow mustard
1 Tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Place the pork in a baking dish. In a bowl, combine the sugar, mesquite grill seasoning, salt, cumin, paprika, pepper and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees. (The cooking should take about 6 to 7 hours.)
Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns.
Top with the Kicked Up Cole Slaw. Serve with the Fried Pickles and additional Barbecue Sauce on the side.
Barbecue Sauce Recipe:
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. (Makes about 2 cups.)