Pulled Pork Sandwich

Directions

1. Combine paprika, sugar, and onion powder in a mixing bowl.
2. Reserve 3 tablespoons of the mixture in a separate bowl and set aside.
3. Add salt and pepper to the remaining mixture and massage onto the pork.
4. Wrap pork with plastic wrap and refrigerate at least 2 hours or up to 1 day.
5. Soak 6 cups wood chips in water for about 15 minutes, then drain. Avoid over soaking.
6. Fill a smoker or kettle grill with charcoal and light.
7. Use tongs to spread the coals after they’ve mostly turned white.
8. Add ½ cup of the wood chips over the coals, or 1 cup for a kettle grill. The temperature of the grill should be about 275°F.
9. If using a gas grill, preheat to high on one side, putting soaked wood chips in a smoker box. Once smoking, reduce heat to maintain a temperature of 275°F.
10. Place the pork fat-side down on a rack in the smoker, or on the grill (place on the cooler side).
11. Cover and cook about 6 hours, rotating every hour or so, until the temperature of the pork registers 165°F on a meat thermometer.
12. Add more charcoal and wood chips, if needed, maintaining a grill temperature between 250°F and 275°F.

For Sauce:

13. Combine all sauce ingredients plus 1 cup water and 1 tablespoon of the reserved seasoning in a saucepan.
14. Bring to a boil over high heat, stirring, then reduce heat to low and simmer, uncovered, for at least 2 hours. Stir occasionally.
15. Transfer cooked pork to a rimmed baking sheet and let rest until cool enough to handle.
16. Shred the meat into bite-sized pieces using a fork or clean hands.
17. Place shredded pork in a serving dish and pour any juices from the baking sheet over top of the meat. Add the sauce and toss or serve the sauce separately as a condiment for the sandwiches.
18. Add desired amount of pork on bun bottoms.
19. Add barbecue sauce as desired.
20. Top with coleslaw or pickles if using and cover with the bun tops.