Method

Pork

Cover your butt with a generous amount of Palomino pork rub. Smoke at 235°F for 8-12 hours. Open a beer, have a snack, for the next 8-12 hours just make sure your smoker stays between 220-250°F. (If you don’t have a smoker place in a covered roasting pan at 250°F degrees for 4-8 hours – we do not recommend this because without smoke it’s just ain’t right.) Check for internal temp of 195-205°F, wrap in foil and let rest for 20 minutes. Shred meat by hand or with forks, remove bone but leave all the bark (the blackened outer layer) and fat. Add 2 cups tangy sauce, mix up well.

Slaw

In mixing bowl whisk sugar, cider vinegar and lemon until sugar dissolves. Add balance of ingredients. Whisk well. Mix shredded cabbage, carrots, green onion, and parsley in large bowl, fold dressing into slaw to taste, mixture will become moister as it sits for 5-10 mins.

Plating

Put 8-12 ounces of pork on top of the bun. Now for the most crucial part of this operation: Place a large scoop of slaw on top of the pork and cap it all off with the top half of your bun. Add a side of chips or corn bread and serve.