| Ingredients | Weight | Measure |
| Boneless Pork Shoulder | 8 lbs. | |
| BBQ Spice Rub | | 1/4 cup |
| Smoky BBQ Sauce | | 3 cups |
| Rub | | |
| Dark Brown Sugar | | 1/4 cup |
| Paprika | | 1 cup |
| Celery Salt | | 1/2 cup |
| Granulated Garlic | | 2 Tbsps |
| Mustard Powder | | 1/2 Tbsp. |
| White Pepper | | 1/2 Tbsp. |
| Cayenne Pepper | | 1 tsp. |
| Ground Thyme | | 2 tsps. |
| Salt | | 1/2 tsp. |
| Smoky BBQ Sauce | | |
| Apple Cider Vinegar | | 1 cup |
| Ketchup | | 1 cup |
| Ketchipotle | | 1/2 cup |
| Brown Sugar | | 3 Tbsp. |
| Salt | | 1/4 tsp. |
| Yellow Mustard | | 2 Tbsps. |
| Cole Slaw Dressing | | |
| White Vinegar | | 1 1/2 cups |
| Cider Vinegar | | 1 1/2 cups |
| Sugar | | 1 1/2 cup |
| Dry Yellow Mustard Powder | | 6 Tbsps. |
| Celery Salt | | 2 Tbsps. |
| Ground White Pepper | | 2 tsps. |
| Cole Slaw Mix | | |
| White Cabbage (sliced thin) | | 3 heads |
| Green Pepper (julienne) | 8 ozs. | |
| Red Pepper (julienne) | 8 ozs. | |
| Red Onion (thin slice) | 8 ozs. | |
| Carrots (julienne) | 12 ozs. | |
| Cole Slaw Dressing | | 2 1/2 cups |
| Cole Slaw Mix | | All |
| Peanut Oil | | 1 cup |
| Celery Salt | | 2 tsps. |
| Sweet Corn Fritters | | |
| Yellow Cornmeal | | 2 cups |
| White corn meal | | 1/2 cup |
| Flour | | 2 cups |
| Eggs | | 2 |
| Buttermilk | | 3 cups |
| Salt | | 1 tsp. |
| Ground White Pepper | | 1 tsp. |
| Baking Powder | | 1 tsp. |
| Baking Soda | | 1 tsp. |
| Granulated Garlic | | 1 tsp. |
| Onion Powder | | 1/2 tsp. |
| Sugar | | 2 Tbsps. |
| Jalapenos (minced) | 2 oz. | |
| Fresh Corn Kernels(lightly blanched) | | 2 cups |
| Butter (melted) | | 1/4 cup |
| Method |
Rub the pork generously with BBQ spice rub. Wrap tight in plastic and refrigerate overnight. Preheat oven to 275ºF. Remove pork from refrigerator and place in shallow roasting pan inside the oven. Bake for 4 hours, turning over once or twice. Remove roast from oven. Wrap in foil and return to oven for another 3 hours. Remove from the oven and let cool in foil for 1 hour. Remove from foil. Shred pork by hand and place into bowl. Cover with smoky BBQ sauce. Toss and serve. May put back in oven to keep warm.
|
| Rub |
| Sift all ingredients into bowl. Mix well and reserve. |
| Smoky BBQ Sauce |
| Mix all ingredients together. Does not need to be cooked. |
| Cole Slaw Dressing |
Place all ingredients into stainless steel saucepan. Bring to a boil mixing well. Turn off fire and let cool.
|
| Cole Slaw Mix |
Toss all ingredients together. Let stand one hour and serve.
|
| Sweet Corn Fritters |
Place all ingredients into mixing bowl and mix well. Heat oil in deep fryer to 360ºF. Scoop out small round portions of fritter batter and drop in oil. Cook in oil until cooked through and golden brown on the outside.
|
