Ingredients
Ingredients for sandwich and dry rub:
- 6 La Brea Bakery Telera Rolls
- 1 ½ tablespoons coarsely ground black pepper
- 1 ½ tablespoons (packed) dark brown sugar
- 1 ½ tablespoons paprika
- 1 tablespoons coarse salt
- ½ teaspoon cayenne pepper
- 1 untrimmed boneless pork shoulder halves (also known as Boston butt; about 3 pounds total)
Ingredients for mop:
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
Ingredients for the grill:
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
- 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
Preparation
Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Place pork, fat side up on work surface.
- Cut each piece lengthwise in half.
- Place on large baking sheet.
- Sprinkle dry rub all over pork; press into pork.
- Cover with plastic; refrigerate at least 2 hours (Can be made 1 day ahead and keep chilled).
Make mop:
- Mix first 6 ingredients in medium bowl.
- Cover and refrigerate.
- Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F.
- Place pork on rack in smoker or barbecue.
- Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total.
- Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Transfer pork to clean rimmed baking sheet.
- Let stand until cool enough to handle.
- Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork.
- (Can be made one day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered in 350°F. oven about 30 minutes).
- Grill Telera rolls lightly and divide pork among bottoms.
- Drizzle lightly with barbecue sauce.
- Top with coleslaw and cover with Telera roll.
