Pulled smoked pork sandwiches

Ingredients:

Pork

• 1 boneless pork shoulder (4.5 kg - 5.4 kg), rinsed and patted dry
• 6 tablespoons paprika
• 3 tablespoons of sugar
• A little less than 1 tbsp onion powder
• 12 soft hamburger buns, cut in half
• Cole Slaw Salad, for filing

Barbecue sauce

• 2 tbsp. ketchup
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1.5 tsp onion powder
• 1.5 tsp mustard powder
• 2 tablespoons lemon juice
• 2 tbsp Worcestershire sauce
• 0.5 cup apple cider vinegar
• 2 tablespoons corn syrup

Preparation:

1. If using a gas grill, heat one side very high and add wood chips to the smoker. When smoke appears, reduce the heat to 275°F (135°C) and cook the pork on the cool side with the grill closed.
2. Preparing pork.
   
   Make the seasoningCombine paprika, sugar, and onion powder in a bowl. Place 3 tablespoons in a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and rub the pork with the mixture. Wrap in plastic wrap and marinate in the refrigerator for 2 hours to 1 day (set aside the remaining seasoning).
3. Preparing wood chips.
   
   Soak 6 cups of wood chips in water for about 15 minutes, then drain. Don't soak the chips too long, or they will extinguish the fire.
   
   Preheat the charcoal grill: Add charcoal to the grill or smoker and light. (Spray with lighter fluid; you can also use a charcoal lighting mug.) When most of the coals have turned white, spread them out with tongs. Sprinkle 1/2 cup of wood chips over the coals (for a larger grill, use 1 cup). The grill temperature should be around 275°F (135°C).
4. Cooking meat.
   
   Place the pork fat-side down on the grate of a smoker or grill. Close the lid and cook, turning the meat about every hour, until a thermometer registers 145°F (64°C) in the center of the meat, about 6 hours total.
   
   Maintaining grill temperature: While cooking the meat, add more charcoal and wood chips to maintain the temperature between 120°C and 135°C and to support smoking.
5. Preparing the sauce.
   
   Meanwhile, in a saucepan, combine the ketchup, 1 cup water, both types of sugar, 1.5 teaspoons of pepper, onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup, and 1 tablespoon of the remaining barbecue seasoning. Place over high heat. Stirring constantly, bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, stirring occasionally. Let cool and reheat before serving.
6. Cutting pork into fibersTransfer the meat to a wire rack (you'll need all the aromatic juices) and let it rest until cool enough to cut. Tear into small pieces, transfer to a plate, and pour the juices from the rack over the meat.
   
   Assembling sandwiches: Place pork on the bottom bun, drizzle with barbecue sauce, top with coleslaw and cover with the top bun.
   
   Chef's recommendation
   
   To finish, try a cooling alcoholic cocktail with ice cream - Creamcycle Cocktail Float.