Pulled Pork Sandwiches with Slaw

Mix together the Neely’s Barbecue Seasoning, pepper, and salt. Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hours or up to 1 day in advance.

Following the manufacturer’s instructions, and using lump charcoal and 1⁄2 cup of soaked wood chips for the smoker (or 1 cup for a kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill to 275°F.

Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165°F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level. Transfer the pork to a rimmed baking sheet (this is important— you’ll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bitesized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point, the pork can be served immediately, or covered with foil and refrigerated for a day. If you chill the pork, rewarm it, covered, in a in 350°F oven for about 30 minutes.

To assemble the sandwiches, mound the pork on the buns, paint a little Neely’s Barbecue Sauce on the pork, top with coleslaw, and cover with bun top. Insert into mouth, taste. See what I mean? The best sandwich ever!