Boston Butt i.e. pork shoulder 7 to 10 lbs
Applewood "grill mates" dry rub mix 4 oz.
Mopping Sauce - 1 cup ginger ale, 2 cups apple cider vinegar, crushed red pepper to taste
Prepare pork by first injecting 1 cup of mopping sauce into the meat, then seal with dry rub preparation. Smoke pork over applewood chips at 210 degrees ( approximately 4 to 5 hours) until done or reaching desired temperature above 180 degrees. "Mop" the exterior of the pork generously every thirty minutes. When done, let stand for fifteen minutes and then shred pork into bite-size portions.
Apple Cide and Honey Coleslaw Topping:
16 oz bag of shredded green/red cabbage and carrots
1/3 cup apple cider vinegar
2 tablespoons of local honey
1/4 cup virgin olive oil
Salt and pepper to taste
Toast slider rolls, then place generous portion of pork and coleslaw on rolls, and then top with a sprinkling of the Eastern Carolina mopping sauce.
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