Pork Barbecue Sandwiches with Coleslaw

A Weekend of Smoky Delights: My Perfect Pork Barbecue Sandwiches

The aroma of slow-cooked pork, infused with the smoky tang of hickory, is a weekend memory I cherish. It's the kind of smell that instantly transports you to lazy afternoons spent outdoors, the sun warm on your skin, and the promise of delicious food just around the corner. This recipe, for my ultimate Pork Barbecue Sandwiches with Coleslaw, isn't just about the final product; it's about the journey, the process of transforming humble ingredients into something truly extraordinary. It’s about taking your time, savoring each step, and ultimately creating a meal that's both satisfying and memorable.

I've always loved grilling, but mastering the art of low-and-slow barbecue was a game-changer. It's a process that demands patience, attention to detail, and a willingness to experiment. But the reward? Oh, the reward! That tender, juicy, fall-apart pork, with its smoky, sweet, and subtly spicy flavor, is simply unparalleled. And when paired with a creamy, tangy coleslaw, it's a match made in culinary heaven. I often find myself adapting this recipe, experimenting with different rubs and sauces, discovering new flavor combinations that elevate this classic dish to new heights.

The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process, while time-consuming, is straightforward. It’s a recipe that invites you to relax, to connect with the process, and to revel in the satisfaction of creating something truly special. It’s the kind of meal that brings people together, fostering a sense of community and shared enjoyment. The memories created around a table laden with these sandwiches are just as important, if not more so, than the delicious food itself. This is more than a recipe; it's an invitation to slow down, savor the moment, and appreciate the simple joys of life—one delicious bite at a time.

This isn’t just about following instructions; it’s about understanding the nuances of flavor, the interplay of textures, and the art of creating a truly memorable dining experience. I’ve often shared this recipe with friends and family, and the consistent feedback reinforces my belief in its exceptional quality. It's become a staple at our gatherings, a dish that always generates excitement and leaves everyone wanting more. The joy of seeing loved ones gather around the table, enjoying this creation, is an immeasurable reward.

Beyond the deliciousness, this recipe is a testament to the power of simple ingredients transformed through time and careful attention. It's a reminder that sometimes, the most satisfying experiences are the ones that unfold slowly, allowing us to appreciate the journey as much as the destination. And for me, that journey is as much a part of the recipe as the ingredients themselves. It's a connection to something deeper, a reflection of my love for good food, good company, and the art of creating memorable moments.

So, gather your friends, family, or even just yourself, and embark on this culinary adventure. The results are worth the effort, and the memories made will last a lifetime. This isn't just a recipe; it's an experience. It's a testament to the power of slow cooking, the magic of smoky flavors, and the simple joy of sharing a truly exceptional meal.

Step-by-step

• Preparation For Barbecue Sauce: Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2 2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
• For Dry Seasoning Rub: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
• For Barbecue Mop: Mix all ingredients in bowl. Set aside until ready to use.
• For Pork: Place pork, fat side up, on work surface. Cut each pork piece lengthwise in half, forming a total of 4 long strips. Place pork on baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub into pork, covering completely. Cover and chill at least 2 hours and up to 6 hours.
• Place wood chips in large bowl. Cover with cold water and let stand 30 minutes. Place a handful of torn newspaper into the bottom of a charcoal chimney. Top with 25 charcoal briquettes. Remove the upper rack from the barbecue grill. Place the chimney on the lower grill rack. Light newspaper and let charcoal burn until gray ash color, about 30 minutes.
• Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of the lower rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of the rack. Remove 1 cup of wood chips from water and drain (keep remaining chips in water). Scatter over coals (avoid using too many wet chips, which may douse the fire). Fill a foil loaf pan halfway with water and place on the lower grill rack on the opposite side of the coals.
• Place the upper grill rack on the barbecue. Arrange pork, fat side up, on the upper grill rack above the loaf pan. Cover grill with lid, positioning the top vent directly over the pork. Place the stem of a candy thermometer through the top vent, with the gauge on the outside and the tip near the pork (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature range between 225°F and 250°F., opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
• After 30 minutes, use the technique described above to light an additional 15 charcoal briquettes in the same charcoal chimney set atop bricks, cement or other nonflammable surface.
• When the cooking temperature of the barbecue falls below 225°F., use oven mitts to lift off the upper grill rack with pork and place on a heatproof surface. Using tongs, add half of the hot gray charcoal to the bottom rack. Sprinkle about 1 cup drained wood chips over charcoal. Reposition the upper rack on the barbecue with pork above the loaf pan. Brush pork lightly with Barbecue Mop. Cover with lid.
• About once an hour, light more charcoal in the chimney and replenish charcoal and wood chips as necessary to maintain temperature between 225°F. and 250°F., brushing pork lightly with Barbecue Mop each time the grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until a meat thermometer inserted into the center of the meat registers between 165°F. and 170°F., turning occasionally, about 3 hours total.
• Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on the baking sheet into the pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with coleslaw and bun tops.