PORK SHOULDER SANDWICH RECIPES

Steps:

• Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides.
• Place in a plastic bag and refrigerate overnight.
• Remove from refrigerator and allow to sit at room temperature for 1 hour.
• Preheat oven to 250 degrees.
• Place uncovered shoulder directly on rack with a drip pan beneath.
• Roast for 7-8 hours (or until falling apart).
• Remove from oven to a cooling rack to rest for at least 1 hour.
• Pull pork apart using fingers or two forks.
• Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries.
• It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.

Steps:

• For the slaw and sauce: Combine the mustard, brown sugar, and vinegar in a saucepan and boil until thick, whisking often, for three to five minutes. Add salt and pepper to taste and let the mixture cool to room temperature. Stir 1 cup of the sauce into the cored chopped cabbage in a large mixing bowl to make the mustard slaw. The slaw will accompany the pork on the bun. Brush the insides of the sesame buns with melted butter, set aside. For the pork shoulder: When the pork shoulder is cooked, transfer to a cutting board, cover with foil, and let rest for 10 minutes. Meanwhile, rake the remaining charcoal in the grill into an even mound and grill the insides of the buns until golden brown. You can't achieve the perfect pork sandwich without this step. Chop the pork into small pieces with a cleaver. It's okay for a few burned bits of skin or fat to wind up in the mix—they add extra flavor. Pile some pork on a bun and top with mustard slaw and a spoonful of mustard sauce.